SEAFOOD = Clambake

By pattiwarner

Ingredients

• 1 1/2 lbs. kielbasa
• 3 cups chopped yellow onions
• 1/4 cup olive oil
• 1 1/2 lbs. small potatoes (red or white)
• 1 Tbsp. kosher salt
• 1/2 Tbsp. freshly ground black pepper
• 2 lbs. mussels
• 2 lbs. shrimp
• 4-5 lobster tails
• 2 cups dry white wine

Preparation

Step 1

Slice the kielbasa into 1 inch slices. Saute the onions in the olive oil in a heavy bottom 16-20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.

Layer ingredients on top of onion in this order. Potatoes, salt and pepper, kielbasa, mussels, shrimp and lobster. Pour in the white wine.

Cover pot tightly and cook over medium-high until steam begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. Test to be sure potatoes are tender and lobsters are cooked.

Season the broth and ladle over the seafood on large platter.