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" 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 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: Recipe from Ina Garten Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1026g)|
|Recipe Makes: 6|
|Calories from Fat: 299 (27%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 549.2mg||169 %|
|Sodium 3750.2mg||129 %|
|Potassium 2170.1mg||57 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 48.4g|
|Protein 136.9g||196 %|
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Calories per serving: 1102
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