Clambake in a Pot

1 1/2 lbs. kielbasa
1/4 C. olive oil
2 large, chopped yellow onions
4 cloves chopped garlic
1 1/2 lbs. small potatoes (red or white), cut in half
1 1/2 T. kosher salt
1/2 T. ground black pepper, or to taste
3 lbs. scrubbed steamer clams
1 1/2 lbs. cleaned and de-bearded mussels
1 1/2 lbs. large shrimp, in the shell
1 1/2 lbs. king crab legs
2 lobsters, 1 1/2 lbs. each
2 C. dry white wine

Slice kielbasa diagonally into 1-inch-thick slices, and set aside. In a heavy-bottomed 16- to 20-quart stockpot, heat olive oil over medium heat, and sauté the onions and garlic for approximately 15 minutes. The onions should start to turn brown.

Layer the ingredients on top of the onions and garlic in the stockpot in the following order: potatoes, kosher salt and pepper, kielbasa, clams, mussels, shrimp, crab legs and lobster. Pour in the white wine.

Cover and cook over medium heat for approximately 15 minutes or until the steam starts to escape from the lid. Lower heat, and cook for another 15 minutes. The clambake is done when the potatoes are tender, the lobsters and crab legs are cooked, and the clams and mussels are open.

Remove the lobsters and crab legs, and cut them into large chunks. With a slotted spoon, remove the clams, mussels, shrimp, kielbasa and potatoes, and place them in a large bowl for serving. Top with lobsters and crab legs.

Season the broth in the pot with additional salt and pepper, and serve immediately in mugs or bowls with the clambake. Dip bread in broth, or drink the broth by itself.

Serving idea: Serve clambake with corn on the cob and French bread. You may also want to melt some butter in a bowl for a dip.

Serves 6-8