Blount Fine Foods


Throw-Back Thursday (#TBT): Blount in the Late 40s

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When your family business goes back five generations, it amasses plenty of history, which we are honored and proud to share. Today we’re going to take a peek at clam processing in the late 1940s. 

Career-long Blount employee Russell Magill and two colleagues prepare to drop 30 bushels of clams into the steam retort to loosen the meat from the shells.
To prepare the clams that would go into the world’s best clam chowder, a chain bag full of clams would go into a thirty-bushel retort for the light steaming that would loosen the meat. The young man on the lest is Russell Magill, who joined the company at age 16, and who worked his way up to office manager by the time he retired.  The only employer he ever knew, Russell devoted his entire working life to Blount.

Have you ever wondered what happened to all those clamshells?  Stay tuned and maybe we will cover that in a future TBT post…