Instructions: 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 the following order: potatoes, salt and pepper, 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. Transfer the lobsters to a wooden board, cut them up, and crack the claws.

Using large slotted spoons, transfer the seafood, potatoes, and sausages to a large bowl, and top with the lobsters. Strain the broth through a fine sieve; discarding solids. Season the broth to taste, and serve immediately in mugs alongside the clambake.

Serves 6 to 8.

Cuisine: "Mexican"

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