Woodman’s of Essex is THE place to go for fried clams. Woodman’s is the place where the first clam was fried – on July 3, 1916. Lawrence “Chubby” Woodman started the delicious tradition and today, 3rd and 3th generation Woodman’s are still serving up fried clams, lobster rolls, onion rings, and more at their place in Essex. Woodman’s is praised in many travel and restaurant guides, such as Frommer’s “New England” and Fodor’s “Where to Weekend Around Boston.” And according to the Phantom Gourmet Guide to Boston’s Best Restaurants 2008, Woodman’s of Essex has the best fried clams. Located at 121 Main Street, Essex, MA. Call for more information, 978-768-6057.Woodman’s of Essex’s modern claim to fame is as the birthplace of the fried clam, invented in 1916 when Lawrence “Chubby” Woodman spontaneously dropped a bivalve into a kettle of potato chip oil. Salt-covered beachgoers still stop by Woodman’s of Essex to squeeze into wooden booths and dip breaded-to-order clam bellies into homemade tartar sauce.Yankee Magazine April 2007If you like fried clams, head to Woodman’s of Essex where they offer sweet and briny clams harvested fresh from the cold Ipswich waters. The clams are coated with milk and corn flour.Yankee Magazine April 2006Without a doubt, Cape Ann’s claim to culinary fame is seafood, and a trip to the North Shore would not be complete without a stop at Woodman’s where, the claim goes, Chubby Woodman invented the fried clam more than 85 years ago. “In the rough” eating means serve-yourself, plastic utensils, and wooden tables — the perfect setting for every permutation of fried seafood and lobster rolls made from a secret family recipe.Yankee Magazine April 2004
New England Traveler
Planning a New England day trip, weekend getaway, or longer adventure? Explore our curated New England travel directory, featuring picks from the editors of Yankee Magazine (the New England experts since 1935) for the best things to do in each state, plus where to shop, eat, and stay.