1 1/2 pounds kielbasa - sliced 1" thick slices
3 cups chopped onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
6 garlic cloves
1 1/2 pounds small new potatoes (red or white)
4 to 6 cobs of corn - husked. 1 or 1/2 per person
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large prawns, in the shell
4 to 8 Lobster tails
2 cups good dry white wine
1. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 10 minutes, add the garlic and saute until they are fragrant.
2. Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the
corn, kielbasa,lobster, little neck clams, steamer clams, mussels and prawns (shells on). Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes.
4. 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.
5. Remove the lobster tails to a wooden board, cut them open if you wish. 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 ladle over the seafood. Serve immediately