Clam Chowder 

Editors’ Choice 

Village Restaurant, Essex

Philosophy: Stick with what works. For more than 60 years, the Carter-Ricci family has adhered to the freshest ingredients, prepared the way generations before them have done. 

What’s unique: The small number of unfussy ingredients. It’s only clams, onions, clam juice, and dairy, plus salt pork and salt and pepper, and no thickeners. The oil from the salt pork rises to the top when chilled and is removed, leaving behind umami goodness. The result is a clammy, succulent soup, with plentiful clams and squares of potato. 

Fun Fact: In the 1950s, a cup of clam chowder cost 25 cents and the fried clam plate was 99 cents.

55 Main Street Essex, 978-768-6400,


Readers’ Choice 

Woodman’s of Essex, Essex 

Fun fact: Woodman’s serves up 2,600 gallons of super-thick clam chowder annually.

121 Main St., Essex, 978-768-6057,

Edit ModuleShow Tags

You May Also Like

Battling Back Pain

From acupuncture to stretching, our author gives us the lowdown on tackling the most common kind of pain.

Winners of the Eighth Bulfinch Awards

The New England Chapter of the ICAA invited entries from firms not just from New England but from around the country for work performed in the region

Andrew Ross at Phillips Academy Gelb Gallery

A selection of recent sculptural works on display February 22 through April 6.