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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.
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.
Transfer onions, potatoes, sausage and seafood to serving bowls with the cooking liquid.
Serve with lemon quarters.