Woodmans clam chowder

In a season 5 episode of Weekends with Yankee, Amy Traverso learns the best ways to make clam chowder and fried clams from Steve Woodman of Woodman’s of Essex. Their classic chowder recipe has just four ingredients.

In a season 5 episode of Weekends with Yankee, Amy Traverso learns the best ways to make clam chowder and fried clams from Steve Woodman of Woodman’s of Essex. Their classic chowder recipe has just four ingredients.

A sibling of stew, and long enjoyed in fishing villages throughout the world, chowder was certainly popular along our Northeastern coast before English settlers arrived and called it “New England”. Woodman's of Essex shares their secret recipe for you to make at your own home.

Unlock the secret to rich, creamy Woodman’s-Style Clam Chowder with this easy-to-follow recipe. Savor each spoonful filled with tender clams and potatoes.

Customers are as happy as a clam visiting Woodman's of Essex in Ipswich, Mass., as this North Shore of Massachusetts landmark epitomizes the way a no-frills, eat-in-the-rough seafood shack should look. Today, Woodman's sells approximately 3.5 million clams and 2,600 gallons of clam chowder a year, as well as up to 500 lbs. of lobster served on a summer day....

After years of testing, I can finally say that the New England Clam Chowder is the soup recipe I'm most proud of! There isn't anything missing from this restaurant worthy Clam Chowder!

Rhode Island Clam Chowder is made with a clear broth - no milk or cream! With only a few simple ingredients and by using canned clams, this chowder comes together in only 30 minutes. It's an easy, lighter clam chowder that's easy to make dairy-free. Feel free to omit the bacon for a meat-free/pescatarian version.