In Praise of Woodman’s of Essex: A Century of New England Seafood Excellence and Famous Fried Clams

Talk about an enduring family business. Woodman’s of Essex in Essex, Massachusetts, is well into its fifth generation of Woodman family ownership, and this well-known dine-in-the-rough seafood eatery shows no signs of slowing down.

Ever since Lawrence “Chubby” Woodman fried up his first batch of shucked, soft-shell clams on July 3, 1916, Woodman’s of Essex has been a major player on the New England seafood scene. Situated on a causeway between bends in the Essex River on Route 133 (also known as the “Clam Highway,” due to the number of famous clam shacks along the road), it’s a local and tourist favorite, so it’s no surprise that it also earned a spot on my list of the 10 Best Fried Clams in New England.

The original roadside stand is now a full-blown, low-slung, rustic dine-in-the-rough restaurant with a seasonal raw bar on the second floor, an ice cream stand and a souvenir shop out back, and a large tented dining area on the back lawn with picnic tables overlooking an expansive salt marsh chirping with all sorts of bird life.

Chubby fried his inaugural clams in good, old-fashioned lard, and that tradition continues today. Though the fatty nature of this cooking oil isn’t good for one’s cholesterol count, it does wonderful things to the taste and texture of these marvelous bivalves and most of the other deep-fried goodies coming out of Woodman’s fryers.

Each order of fried clams goes through a quick milk wash followed by a hand-kneading in a large bin of corn flour to ensure thorough coverage. The excess flour is shaken off in a wire basket before being deposited in the deep fryer. The end result is flavor-packed, nubbly nuggets of pure fried clam goodness. Be sure to get the fried clam dinner plate, which comes with french fries and battered onion rings.

Navigating one’s way through the food-ordering and pickup process begins with queuing up in front of the cash register with its poster board menu suspended from above. The line can be quite long, especially in the summertime, but it moves quickly and is well worth the wait.

Once you’ve placed your order, step around the corner with your ticket in hand and wait for your number to be called. While you’re waiting, be sure to order your favorite beverage from the stand that’s kitty-corner from the order and pickup windows. There are a wide variety of soft drinks and seltzers to choose from, as well as beer, wine, and spirits. Woodman’s has its own proprietary IPA on tap.

There’s more on the menu to enjoy than just the famous fried clams. A cup or bowl of Woodman’s milky New England-style clam chowder makes for a great opener, especially when paired with doughy clam cakes for dunking. Other fried foods and dinner plates include clam strips, sea scallops, jumbo shrimp, calamari, and fried fish.

Want lobster? Woodman’s has you covered. Get a meaty lobster roll served on a toasted split-top bun, or opt for a whole lobster, boiled out front in an open-air cookery. The lobsters are displayed on ice-covered stainless steel tables in front of a large boiling pot, and you can pick your own.  

Once you’ve got your victuals squared away, find a cozy booth in the expansive indoor dining room or head to the tent in the back, where you’ll find a dozen picnic tables for al fresco dining.

And that’s not all. Woodman’s launched a beautiful new food truck in 2024 that will travel the metro Boston area, bringing the good stuff to people where they live, work, and play. The truck will also be available for special events, just like the trailers Woodman’s currently dispatches to family gatherings and special events for their highly regarded clambakes.

A sixth generation of Woodman’s is starting to join the family clan at this classic, unforgettable New England seafood stalwart, guaranteeing many more years of fried clams and so much more New England seafood goodness.

Have you ever been to Woodman’s? Let us know in the comments!

Mike Urban

Mike Urban is an award-winning food and travel writer and a regular contributor to Yankee Magazine. He is the author of four books: Lobster Shacks, Clam Shacks, The New England Seafood Markets Cookbook, and The New England Diner Cookbook. He lives with his wife in New Haven, Connecticut.

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