Michael Symon's New England Clambake

By SMorrissey

Ingredients

• 1 pound Smoked Kielbasa (sliced in 1/2-inch disks)
• 2 ears Corn (cut into 8 pieces)
• 3 1/2 pound Littleneck Clams
• 1 pound Shell-on Medium Shrimp
• 2 tablespoons Coriander Seeds (toasted)
• 1 tablespoon Cumin Seeds (toasted)
• 1 tablespoon Kosher Salt
• 1 medium Onion (thinly sliced)
• 1 head of garlic Garlic (cloves peeled and thinly sliced)
• 2 Fresno Chilies (thinly sliced into rings)
• 1 tablespoon Crushed Red Pepper Flakes
• 1 Bay Leaf
• 1 Lemon (cut in thirds)
• 1 750-ml Bottle Dry White Wine
• 1 cup Fresh Cilantro Leaves

Preparation

Step 1

In a large past pot with insert and a lid, add the food in layers- the sausage first, followed by the corn, clams, and shrimp.


Distribute the coriander, cumin, salt, onion, garlic, chilies, red pepper flakes, bay leaf, and lemon over the top.

Pour in the wine, cover, and cook over high heat until the clams open, 20 to 25 minutes.

Discard the bay leaf and any clams that do not open. Sprinkle with cilantro before serving.