Howie's Clam Bake

Ingredients

• 1 cups chopped yellow onions (1 large onions)
• 1 cups chopped leeks, well cleaned (2 leeks, white parts only)
• 1/4 cup good olive oil
• 1 pounds small potatoes (red or white)
• 1/2 tablespoon freshly ground black pepper
• 1 dozen littleneck clams, scrubbed
• 2 pounds mussels, cleaned 
• 1/2 pound of bay scallops
• 1 pound large shrimp, in the shell
• 2 florida lobsters
• Chicken Stock, Old Bay, garlic, 
• 1 can of crushed tomatoes

Directions

Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown. Pour in the chicken sock, season with Old Bay and garlic to taste. Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, pepper;  little neck clams, mussels, shrimp, and lobsters.  Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Add 2 ears of corn about 10 minutes in the process. Lower the heat to medium and cook another 10 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. Remove the lobsters to a wooden board, cut them open. With large slotted spoons, remove the seafood, corn, potatoes, and to a large bowl and top with the lobsters. Ladle the broth over the seafood, being very careful to avoid any sand in the bottom.