Recipe - In The Neck Of Time

1 One half pound Kielbasa
3 cup Chopped yellow onions
2 cup Chopped wellcleaned leeks;
The white parts only
One fourth cup Olive oil
1 One half pound Small potatoes; (red or
white)
1 tablespoon Coarse salt
One half tablespoon Freshlyground black pepper
2 Dozen littleneck clams;
scrubbed
1 pound Steamer clams; scrubbed
2 pound Mussels; cleaned, debearded
1 One half pound Large shrimp in the shell
3 Lobsters ; (1 One half lbs ea)
2 cup Good dry white wine

Slice the kielbasa diagonally into 1inchthick slices. Set aside. Sauté
the onions and leeks in the olive oil in a heavybottomed 16 to 20quart
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 mediumhigh 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" Source: "Martha Stewart Living
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas
Lynn_Thomas@prodigy.net"

Per serving: 592 Calories (kcal); 43g Total Fat; (66% calories from fat);
34g Protein; 15g Carbohydrate; 118mg Cholesterol; 2596mg Sodium Food
Exchanges: 0 Grain(Starch); 4 One half Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Recipe by: Recipe from Ina Garten

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