Woodman’s-Style Clam Chowder
Sep 07, 2021
4 minutes
by Bryan Roof
FTER TASTING THE award-winning New England clam chowder at the immensely popular Woodman’s of Essex (see “Life’s a Clam; Dig It”) and getting the rundown on their time-tested recipe, I wanted to see if we could bring an approximation of their version to home kitchens everywhere. At Woodman’s, which sits on the Essex River, the team uses local, freshly shucked clams, relying on the quality of those bivalves to set their chowder apart. Unlike other versions that are often thickened with flour and contain salty pork products, Woodman’s chowder is more austere. It is made simply with clams,
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