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Feast on Fried Clams at the Place Where They Were Invented
You haven't had fried clams until you've tasted the sweet, tender wholebelly clams at Woodman's of Essex, where fried clams were invented in 1916.
© 2007 Kim Knox Beckius
In July of 1916, Lawrence "Chubby" Woodman took a friend's suggestion and tossed some clams dipped in evaporated milk and corn flour into his potato chip fryer. "Essex Fried Clams" sold like hotcakes that Fourth of July, and the rest is Yankee culinary history.
At Woodman's of Essex, where more than 50 members of the Woodman family still make sweet, tender and delicious fried wholebelly clams using Chubby's reliable recipe, you'll enjoy casual dining and a taste sensation that has drawn customers for generations. Be sure to sample the clam chowder and steamers here, too. The North Shore's Ipswich Clams--hand-harvested from the muddy tidal flats of the Essex River--are unparalleled.