Lay 12" piece cheesecloth on flat surface to assemble fresh herb packet. Add celery, parsley, thyme, and peppercorns. Gather ends together and tie with kitchen string or twine.

In a large stockpot, heat olive oil over medium-high heat.

Add the chopped onion and chopped leek. Sauté until the leek is soft and onions brown, about 8 minutes.

Add garlic, kosher salt, and black pepper. Saute for additional 2 minutes.

Add 1-1/2 cups dry white wine and cook until reduced by half, about 5 minutes.

Add 4 cups chicken stock or broth.

Place fresh herb packet in pot.

Add golden potatoes and smoked sausage to the pot, cover with lid and cook for 10 minutes.

Layer remaining ingredients: corn, lobster claws, mussels, clams, pink shrimp, and snow crab legs. Cover pot and cook for another 12 minutes. If using FRESH mussels or clams, discard any unopened.

Using tongs and slotted spoon, transfer seafood and vegetables and place on platter. Cover with foil.

Discard fresh herb packet.

Strain clambake broth through fine sieve and return broth to pot.

Add 1 stick butter to clambake broth. Stir until melted. Divide broth among small bowls to serve with seafood or spoon over top of seafood.

Serve with crusty bread and enjoy!