3 cups	yellow onion, chopped
2 tablespoons	extra virgin olive oil
¾ pound	white boiling potatoes
1½ teaspoons	kosher salt
¾ teaspoon	ground black pepper
¾ pound	kielbasa, sliced
4 ears	corn, shucked, broken into 2-inch pieces
1 pound	littleneck clams, scrubbed
1 pound	mussels, cleaned and debearded
2 pounds	jumbo easy-peel shrimp
1 cup	white wine

1. Cook onions in olive oil in large stockpot until translucent.
2. Layer remaining ingredients over onions in order.
3. Cover pot tightly and cook over medium-high heat until steam just begins to escape from lid, about 15 minutes.
4. Lower heat to medium and cook another 15 minutes.