Jane & Michael Stern

"The crust on a Woodman’s clam is lush and crunchy, but it exists only to play harmony to the sweet, soft lode of bivalvular goodness it contains."

Dan Andelman

"Woodman’s serves up lots of fried seafood and perfectly puffy onion rings. And their famed fried clams are encapsulated in a light golden crunch so the briny clam flavor melts in your mouth."

Mike Urban

"Woodman family claims that the fried clam was invented here nearly a century ago, and the Woodmans are still cooking them up to this day. The clams are sweet, tender, and crunchy, and they come from local clam beds in Essex and Ipswich, considered by many to be the best in the world."

Boston Magazine

"This New England institution churns out all manner of crispy delicacies, but it’s the fresh clam bellies—plump, briny, and fried to perfection—that keep crowds of tourists and locals alike in the dining room year round."

Diane Bair

"Whether you take that with a grain of sea salt or not, you can’t deny that Woodman’s of Essex is a go-to joint for this delicacy."

Eric Hurwitz

"Known as the birthplace of the fried clam, circa 1916, Woodman's is a household name in this area, and with good reason: the fried clams here are truly delicious and served in ample portions."

Marlene Parrish

"Energetic marketing, a liquor license, lots of booths, huge lobsters, textbook perfect chowder, and clams fried in lard make this our bronze medal winner."

Lauren Friel

"A corn flour batter gives the fried clams a signature crunch some folks prefer, and there’s plenty of other good New England fare to be found here, including a gluten-free menu."

Sophia Mitrokostas

"They've been serving top-notch clams ever since. Try one of their signature clam buckets for a nostalgic meal that's full of fresh flavor."