Fisherman Nick’s Stovetop Clambake


From Connecticut Farmer & Feast by Emily Brooks

Meet 50 Connecticut farmers in Emily Brooks (founder of Edibles Advocate Alliance) new book, Connecticut Farmer and Feast, Harvesting Local Bounty. Chef Emily provides dozens of recipes based on local bounty. Here’s her favorite: 

Fisherman Nick’s Stovetop Clambake


4 pounds littleneck or cherrystone clams, washed and scrubbed

1 pound kielbasa, sliced into 1⁄3-inch-thick rounds

1 pound new or red potatoes, scrubbed and cut into 1-inch pieces

4 medium ears corn, with silk and all but the last layer of husk removed

4 live lobsters, about 1 pound each

1 raw egg, washed

8 tablespoons salted butter, melted

1 lemon, wedged


1. Place clams in a large piece of cheesecloth and tie the ends together.

Set aside.

2. In a tall and narrow 8-quart stockpot, layer the sliced kielbasa on the

bottom. Layer the sack of clams, the potatoes, the corn, and the lobsters on

top in that order, from bottom to top. Top with a raw egg in its shell.

3. Cover stockpot and place over high heat. Cook until the potatoes are

tender, the lobsters are red, and the egg has cooked through. Break open the

egg at about 18 minutes to check for doneness. When the egg has cooked, so

has the lobster.

4. Remove the pot from heat. Remove all the ingredients and arrange on a

large platter; pour the cooking liquid from the pot on top. Remove the last

layer of cornhusk and the clams from the cheesecloth.

5. Serve with melted butter and lemon wedges.