Blount Seafood Corporation was founded by F. Nelson Blount, whose family was involved in the shellfish industry since the 1880s. After a 1938 hurricane devastated the oyster business in Narragansett Bay, Blount helped introduce the bay quahog, (a hard-shell clam), as a source of protein during the Second World War. In 1946, he entered the food-processing industry and consolidated several smaller shellfish firms to found the company, which provided chopped clams to soup manufacturers throughout the United States.[2][5] The corporation changed its name to Blount Fine Foods, Inc. in 2008.[4] Todd Blount has served as president and CEO since 2000, and is the third generation of the Blount family to lead the company.[1][2][5] In 2004, Blount Fine Foods expanded from its Warren location to include a headquarters facility in Fall River, Massachusetts.[2]
In October 2010, the company installed an energy efficient refrigeration system, eco-friendly water filtration system, and solar panels as part of the company’s project to keep the business green.[2]
In 2011, Blount Fine Foods completed an expansion project that added 58,000 square feet to the pre-existing 65,000 square feet Fall River site.[1][3] The company no longer processes seafood and has focused its business model to offer artisan prepared foods and introduced a line of prepared sides and sauces.[1][2][6] In addition, Blount Fine Foods has opened its retail branch, such as Blount Clam Shack and Soup Bar.[7][8] In December 2011, the company received the Refrigerated Foods Processor of the Year award by Refrigerated & Frozen Foods magazine.[9][10]
In 2013, the company launched a line of single-serving soups and macaroni and cheese.[3][5]
In 2016, the company acquired Food Source, LP in McKinney, Texas.