- 1 1/2 pounds kielbasa
- 3 cups chopped yellow onions (2 large onions)
- 2 cups chopped leeks, well cleaned (2 leeks, white parts only)
- 1/4 cup good olive oil
- 1 1/2 pounds small potatoes (red or white)
- 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 shrimp, in the shell
- 3 (1 1/2 pound) lobsters
- 2 cups good dry white wine
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 over 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, little neck 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 ladle over the seafood, being very careful to avoid any sand in the bottom.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved