Slice the kielbasa diagonally into 1 inch thick slices.
Set aside.

1 1/2 pounds kielbasa
3 cups yellow onions, chopped

Per Serving (excluding unknown
items): 1025 Calories; 47g Fat
(44.3% calories from fat); 88g
Protein; 45g Carbohydrate; 4g
Dietary Fiber; 400mg Cholesterol;
3066mg Sodium.  Exchanges: 1
1/2 Grain(Starch); 12 Lean Meat; 2
Vegetable; 6 Fat.

2 cups chopped leeks, well cleaned (2
leeks, white parts only)
1/4 cup olive oil

Sauté the onions and leeks in the olive oil in a heavy-
bottomed 16 to 20 qt stockpot on medium heat for 15
minutes, until the onions start to brown.

1 1/2 pounds small potatoes, red or
white
1 Tablespoon kosher salt
1/2 Tablespoon ground black pepper

Layer the ingredients on top of the onions in the
stockpot in this order: potatoes, salt, pepper, kielbasa,
littleneck clams, steamer clams, mussels, shrimp, and
lobsters
Pour in the white wine.

2 dozen littleneck clams, scrubbed
1 pound steamer clams, scrubbed

2 pounds mussels, cleaned and
debearded
1 1/2 pounds large shrimp, in the
shell
3 lobsters (1 ½ pounds each)

Cover the pot tightly and cook over medium-high heat
until steam just begins to escape from the lied, about
15 minutes.

Lower the heat to medium and cook another 15
minutes. The clambake should be done. Test to be
sure the potatoes are tender, the lobsters are cooked,
and the clams and mussels are open.

Remove the lobsters to a wooden board, cut them up,
and crack the claws.  With large slotted spoons,
remove the seafood, potatoes, and sausages to a
large bowl and top with the lobsters.

Season the broth in the pot to taste and serve
immediately in mugs with the clambake.