About Us

New England Style Clam Bake

Clam Bake

  • Start with "Virgin Stones" - freshly dug
  • Lay in 4', 8', 10' circle
  • Pile ¼ cord of wood - let burn for 4 hrs
  • Rake/sweep off excess
  • Put down fresh seaweed and corn husks
  • Place potatoes in the center
  • Add Clams, lobsters, etc..
  • Cover with canvas for 30 Minutes
  • 2-3 tons of food on a 10' pit / 4' pit is good for 300 lbs of food

Clam Bake

Clam Bake

Blanchard Foods is owned by Matt and Chris Blanchard. Started by their Grandfather in the 1920's and expanded during the depths of the Great Depression, Blanchard's has evolved from an innovative dairy from the 1930's to the 1960's into the catering and diner business today.

Certified Executive Chef Dan Blanchard and son, Certified Executive Chef Chris Blanchard, handle the kitchen while Matt handles the business operations.

Over the years Blanchard has catered to some extraordinary events, such as a "New England Style Clambake" for 2500 guests at the College of Holy Cross, McKinney St. Railway, Dallas Texas for 350 Guests, and a sit down dinner for 1700 people at the Worcester Auditorium for Morgan Construction's 100th anniversary.