For the purpose of obtaining basic data which can be applied to processing of retort pouched shell-fishes, retort pouched seasoned baby clam was prepared. After sand and mud were removed, and then steamed baby clams were shucked. Baby clam meats were seasoned with the mixed seasoning powder containing $3\%$ of sugar, $2.5\%$ of salt, $12\%$ of sorbitol, $0.5\%$ of monosodium glutamate and $10\%$ of smoke flavor, and then dried at $35-40^{circ}C$ for 3 hours. After dried, the meats were vacuum packed in plastic film bag (polyester/nylon/unoriented polyproylene; $12{mu}m/15{mu}m/50{mu}m,;15{ imes}17cm$), and sterilized for 12 minutes in a hot water circulating sterilzer at $120^{circ}C$, The factors such as pH, VBN, moisture content water activity, color value (L, a, b), texture, TBA value and viable bacterial count of products were determined during storage at room temperture ($20{pm}3^{circ}C$). The results showed that the product could be preserved in a good condition for 120 days at $20{pm}3^{circ}C$. Judging from the scores of sensory evaluation on flavor, the product added smoke flavor as seasoning was the most desirable.