Seafood Pot

• 1 tablespoon olive oil
• 1 large white onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 pound kielbasa, sliced into 1-inch rounds
• 1 1/2 pounds baby Yukon gold potatoes, halved
• 1 1/2 cups dry white wine
• 1/2 teaspoon salt and 1/4 teaspoon pepper
• 2 pounds mussels, scrubbed and debearded
• 2 pounds steamer clams, soaked in ice water with a handful of flour or cornmeal and then rinsed well
• 1 large lemon, quartered

1. Heat olive oil in a large stockpot over high heat. Add sliced onion and cook until it starts to brown, stirring frequently, 6 to 8 minutes.
2. Add garlic and cook for 1 to 2 minutes until fragrant. Add potatoes, kielbasa, wine, salt and pepper and bring to a boil. Cover pot with a tight-fitting lid, reduce heat and simmer until potatoes are just barely tender, about 20 minutes. Add mussels and clams, toss to combine, cover pot and cook, shaking pot occasionally, until clams and mussels have opened, 12 to 15 minutes more. Discard any mussels or clams with unopened shells.
3. Transfer onions, potatoes, sausage and seafood to serving bowls with the cooking liquid. Serve with lemon quarters.

olive oil, white onion, garlic, kielbasa, gold potatoes, white wine, salt, mussels, steamer clams, lemon

Taken from www.epicurious.com/recipes/member/views/seafood-pot-1270007 (may not work)