{"id":5408,"date":"2009-09-23T21:34:03","date_gmt":"2009-09-24T03:34:03","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=5408"},"modified":"2026-04-06T11:09:17","modified_gmt":"2026-04-06T17:09:17","slug":"woodmans-of-essex-essex-massachusetts","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=5408","title":{"rendered":"Woodman’s of Essex – Essex, Massachusetts"},"content":{"rendered":"
\"Woodmans01\"
Woodman’s of Essex, inventor of the fried clam<\/span><\/figcaption><\/figure>\n

If you can imagine what New Mexico would be like without green chile or the South without barbecue, you can understand what New England would be without fried clams. \u00a0Like our beloved green chile, fried clams are an iconic food, so much so that they are almost synonymous with states like Maine and Massachusetts in which they are harvested and sold. \u00a0It’s almost a wonder the license plate mottos in at least one of those two states isn’t “The Fried Clam State.”<\/span><\/p>\n

As with our cherished chile, fried clams have a distinctive, unforgettable flavor that not everybody “gets.” \u00a0Similar to chile, those who love fried clams are usually ensnared at first bite by this distinctly delicious delicacy. \u00a0Like green chile, they are positively addictive and have a flavor that once enjoyed imprints itself indelibly upon your taste buds and your memories.<\/span><\/p>\n

There is some dispute as to the progenitor of fried clams. \u00a0They were on the menu at Boston’s hallowed Parker House in 1865 though there is no indication if they were deep-fried or batter-dipped. \u00a0The Parker House is already credited with having invented Boston Cream Pie and Parker House Rolls, so posterity doesn’t seem to mind that someone else is ascribed with having “invented” fried clams. <\/span><\/p>\n

\"Woodman's
Woodman’s of Essex, a marshland oasis in Massachusetts<\/span><\/figcaption><\/figure>\n

That would be Woodman’s of Essex, a Yankee tradition since 1914. \u00a0History relates that July 3, 1916 was a very slow business day for the little roadside stand in Essex, Massachusetts owned by Lawrence “Chubby” Woodman. \u00a0A local fisherman enjoying homemade potato chips at the stand\u00a0noticed a bucket of clams nearby and jokingly suggested that they be fried up. \u00a0The rest, as they say, is history.<\/span><\/p>\n

Chubby and his wife Bessie shucked some clams out of the shell, experimented with different batters and had some locals taste-test their new offering. \u00a0The unanimous verdict was “delicious.” \u00a0The following day, during the Fourth of July parade, Chubby and Bessie presented the “first” fried clams to the local citizenry. \u00a0What started off as a serendipitous suggestion changed the Yankee appetite.<\/span><\/p>\n

About ten years thereafter, the owner of an eponymous restaurant chain named Howard Johnson visited Essex to learn how to fry clams directly from Chubby. \u00a0Howard Johnson’s and its familiar orange roof was a familiar sight along the highways and byways of America throughout much of the twentieth century. \u00a0“HoJo’s” conceptualized signature menu items such as 28 ice cream flavors, cultivating an image that it was a very special, homey place. \u00a0One of its most popular offerings was fried clams. \u00a0A centralized commissary and the processing and pre-portioning of foods gave Howard Johnson’s the advantage of consistency–an inland Howard Johnson’s served fried clams that tasted exactly the same as those served at Cape Cod.<\/span><\/p>\n

\"A
A feast of fried clams, onion rings and French fries<\/span><\/figcaption><\/figure>\n

In 1979, I moved back to New Mexico after two years in Massachusetts where I made frequent trips to Woodman’s of Essex and other shrines to sumptuous seafood. \u00a0Like chipmunk cheeks stuffed with nuts and acorns, mine were often filled with fried clams which I loved intensely.<\/span><\/p>\n

Alas, my first visit to Howard Johnson’s on Eubank proved a very disappointing venture of unrequited love. \u00a0Instead of the plump, sweet and miraculously delicious whole bellied clams I had fallen in love with, HoJo’s served “clam strips,” what my favorite clam shacks in New England might have discarded entirely. \u00a0According to a New York Times article in 2005, the clam strips served at Howard Johnson’s were “made from the tongues of enormous sea clams whose bodies were used as the base for the restaurant’s famous clam chowder.” \u00a0It’s no wonder I didn’t like them.<\/span><\/p>\n

Rather than subject myself to clam strips which might tarnish my memories, I committed to eating only the real thing. \u00a0Fried clams, however, are not easy to find in the West. \u00a0In fact, only in Las Vegas, Nevada have I been able to find fried clams that approximated those from New England. \u00a0Still, it’s difficult to get excited about fried clams in a faux nautical ambience when it’s over the century mark outside. <\/span><\/p>\n

\"Fried
Fried lobster claws at Woodman’s of Essex<\/span><\/figcaption><\/figure>\n

Not much has changed at Woodman’s of Essex since my last visit in 1979 although the advent of the communication age has made it a world renown destination which Zagat calls “a cult classic–right up there with baseball and apple pie.” \u00a0The list of publications which have honored the restaurant would fill a book. \u00a0We were more concerned with filling our bellies and the Holy Grail for fried clams excels at this.<\/span><\/p>\n

The “Chubby’s Original” fried clams are blondish whole-bellied beauties served with onion rings and French fries. \u00a0The clams are big, shapeless entanglements which you might have to separate. \u00a0The texture of the crust is just light enough to provide a discernible crunch that leads to a velvety interior where the real flavor of fried clams lies. \u00a0There is nothing like fried clams! \u00a0Nothing! \u00a0Woodman’s are among the very best.<\/span><\/p>\n

The Woodman’s menu features far more than fried clams–like the hard-to-find fried lobster tails. \u00a0The light batter allows the flavor of lobster to shine. \u00a0As with conventional boiled lobster, the fried lobster tails are served with warm butter, perfect for dipping the sweet, meaty king of seafood. \u00a0Tartar sauce is served on the side, but anything other than butter is considered a desecration.<\/span><\/p>\n

The derivation of the term “happy as a clam” might be attributed to the fact that open clams give the appearance of smiling. \u00a0 Woodman’s of Essex and its fabulous fried clams have been making diners as happy as a clam for nearly a century.<\/span><\/p>\n

Woodman’s of Essex<\/strong>
\n121 Main Street
\nEssex, Massachusetts<\/strong>
\n978-768-6057
\nWeb Site<\/a><\/strong>
\nLATEST VISIT<\/strong>: 23 September 2009
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: \u00a0Fried Clams, Fried Lobster Claws, Chocolate Frappe<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

If you can imagine what New Mexico would be like without green chile or the South without barbecue, you can understand what New England would be without fried clams. \u00a0Like our beloved green chile, fried clams are an iconic food, so much so that they are almost synonymous with states like Maine and Massachusetts in which they are harvested and sold. \u00a0It’s almost a wonder the license plate mottos in at least one of those two states isn’t “The Fried Clam State.” As with our cherished chile, fried clams have a distinctive, unforgettable flavor that not everybody “gets.” \u00a0Similar to chile, those who love fried clams are usually ensnared at first bite by this distinctly delicious delicacy. \u00a0Like green chile,…<\/p>\n","protected":false},"author":1,"featured_media":5411,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[571,5647,18],"tags":[],"class_list":["post-5408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-massachusetts","category-rating-n-r","category-seafood"],"yoast_head":"\nWoodman's of Essex - 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