Woodman’s Clam Chowder Recipe: A Taste of Coastal Comfort

Are you craving a hearty bowl of clam chowder that transports you to the rugged shores of New England? Look no further! In this article, we’ll delve into the world of Woodman’s Clam Chowder Recipe, a beloved dish that embodies the essence of coastal comfort food. From its humble origins to the creamy goodness that fills your bowl, we’ll explore everything you need to know about this classic recipe.

The Origins of Woodman’s Clam Chowder

Woodman’s of Essex, located in Massachusetts, holds a special place in the heart of clam chowder aficionados. As one of the oldest seafood restaurants in the United States, Woodman’s has been serving up their signature clam chowder for generations. It’s a dish that’s steeped in tradition and history, reflecting the coastal heritage of New England.

The Secret to Perfect Clam Chowder

What sets Woodman’s clam chowder apart from the rest? It’s all about the balance of flavors and the quality of ingredients. At Woodman’s, fresh clams are the star of the show, harvested locally to ensure the utmost freshness and flavor. Combined with creamy potatoes, aromatic onions, and savory bacon, every spoonful is a symphony of taste that warms the soul.

Crafting the Perfect Base

The key to a rich and flavorful clam chowder lies in the base. At Woodman’s, the base begins with a roux – a mixture of butter and flour – that forms the foundation of the soup. To this, they add a blend of clam juice and milk, creating a velvety smooth texture that coats the palate with every spoonful. It’s this attention to detail that makes Woodman’s clam chowder a standout dish.

The Woodman’s Clam Chowder Recipe

Now, let’s dive into the recipe so you can recreate the magic of Woodman’s clam chowder in your own kitchen. Get ready to channel your inner chef and whip up a batch of this comforting soup.


  • 2 dozen fresh clams, scrubbed clean
  • 4 slices of bacon, diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 medium potatoes, peeled and diced
  • 2 tablespoons of all-purpose flour
  • 2 cups of clam juice
  • 2 cups of whole milk
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
  2. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
  3. Stir in the diced potatoes and cook for an additional 5 minutes.
  4. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes to remove the raw flour taste.
  5. Slowly pour in the clam juice and whole milk, stirring constantly to prevent lumps from forming.
  6. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  7. Meanwhile, steam the fresh clams until they open. Discard any clams that do not open.
  8. Remove the cooked clams from their shells, chop them into bite-sized pieces, and add them to the soup.
  9. Season the chowder with salt and pepper to taste. If desired, stir in some of the reserved crispy bacon for added flavor.
  10. Ladle the clam chowder into bowls, garnish with chopped fresh parsley, and serve hot.

With just a few simple steps, you can recreate the comforting flavors of Woodman’s clam chowder right in your own kitchen. So grab your apron and get ready to impress your family and friends with this classic seafood dish.


Woodman’s clam chowder is more than just a soup – it’s a culinary journey that transports you to the shores of New England with every spoonful. Whether you’re enjoying it on a chilly winter evening or savoring it during a summer cookout, this timeless recipe is sure to warm your heart and soul. So why wait? Dive into a bowl of Woodman’s clam chowder and experience coastal comfort like never before.

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Q1: Can I use canned clams instead of fresh ones?

While fresh clams provide the best flavor, canned clams can be used as a substitute if fresh ones are not available. Just be sure to drain and rinse them before adding them to the chowder.

Q2: Can I make Woodman’s clam chowder ahead of time?

Yes, Woodman’s clam chowder can be made ahead of time and reheated before serving. Just be sure to store it in an airtight container in the refrigerator and reheat gently on the stove.

Q3: Can I make Woodman’s clam chowder without bacon?

Yes, you can omit the bacon for a vegetarian version of the chowder. You can also substitute it with diced mushrooms or smoked tofu for added flavor.

Q4: Can I freeze Woodman’s clam chowder?

While clam chowder can be frozen, the texture may change slightly upon thawing. It’s best enjoyed fresh, but if you do freeze it, be sure to thaw it in the refrigerator overnight and reheat gently on the stove.

Q5: What can I serve with Woodman’s clam chowder?

Woodman’s clam chowder pairs well with crusty bread, oyster crackers, or a simple green salad for a complete meal. Enjoy!