Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16- to 20-quart stockpot on medium heat for 15 minutes, until the onions start to brown.
Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt and pepper, then the kielbasa, littleneck clams, steamer clams, mussels, shrimp and lobsters. 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. 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.
Photograph by Johnny Miller
Recipe from The Barefoot Contessa Cookbook. Copyright (c) 1999 by Ina Garten, by arrangement with Clarkson Potter/Publishers, a division of Random House LLC.