"Woodman's fried clams are among the best anywhere."
Bruce Bilmes and Susan Boyle
"Clam cakes, aka clam fritters have a red-gold crust that is wicked-good. The interior is dense and moist and laced with enough pieces of clam to give every bite a sweet-savory harmony.
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Michael Stern
"Clams are Woodman's claim to fame, but the lobsters are mighty pretty, too."
Michael Stern
"A pair of clam platters, featuring whole-belly clams, o-rings, and French fries"
Michael Stern
"Woodman's is as much a lobster house as a clam shack. There's a steamer going behind the iced lobsters."
Bruce Bilmes and Susan Boyle
"Place your order at one counter, and pick your order up at another. Part of the fun of Woodman's is the action and hustle-bustle - it can look very confusing, but somehow it all works."
Bruce Bilmes and Susan Boyle
"At Woodman's order window, you decide what size clam box you want filled; a sign also informs you how the whole-belly clams are running."
Michael Stern
"Woodman's no-frills dining room"
Michael Stern
"When the Roadfood New England Tour arrived, we got the upstairs raw bar dining room all to ourselves. But most of the time, at lunch or dinner hour, seats both inside Woodman's and outside under the tent are scarce indeed."
Michael Stern
"According to Woodman's history of the world, the fried clam was invented over an Independence Day weekend. On Cape Ann, it truly is a patriotic food."
Michael Stern
"As evening falls, customers gather around the front of Woodman's to admire the big, cooked lobsters on display."
Michael Stern
"This large clam shell sign outside Woodman's is a reminder that the fried clam was invented here on July 3, 1916 … or so the story goes."
Michael Stern
