"Cleveland Style" Clambake

 By Michael Symon this was absolutely delicious and we served it with a crusty bread to mop up the sauce. We did not add the chiles. but was still pretty spicy!

1 pound smoked kielbasa, sliced in 1/2-inch disks

2 ears of corn, each cut into 4 pieces 

3 1/2 pounds littleneck clams, scrubbed clean

1 pound shell-on medium (16- to 20-count) shrimp, deveined 

2 tablespoons coriander seeds, toasted

1 tablespoon cumin seeds, toasted

1 tablespoon crushed red pepper flakes

1 tablespoon kosher salt

Freshly ground black pepper

2 Fresno chiles, sliced into rings

1 bay leaf

1 head of garlic, halved

1 lemon, quartered

1 red onion, peeled and roughly chopped 

One 750-millileter bottle dry white wine

1 cup fresh cilantro leaves, optional

1. 
   
2. In a large pot with a lid, add the food in layers--the kielbasa first, followed by the corn, clams and shrimp. Distribute the coriander, cumin, red pepper flakes, salt, pepper, chiles, bay leaf, garlic, lemon and onions over the top. Pour in the wine, cover and cook over high heat until the clams open, 20 to 25 minutes. 
3. Discard the bay leaf and any clams that do not open. Strain the clambake and sprinkle with cilantro if using. Serve.