Michael Symon's Cleveland Style Clam Bake

By Tony_Monteleone

Ingredients

• 1 pound smoked kielbasa sliced in half-inch disks
• 3 1/2 pounds littleneck clams
• 2 ears corn cut into 8 pieces
• 1 pound shell-on medium (16-to20-count) shrimp deveined
• 2 tablespoons coriander seeds toasted
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 1 medium onion thinly sliced
• 4 large cloves garlic peeled and thinly sliced
• 2 Fresno chilies thinly sliced into rings
• 1 750-ml bottle dry white wine
• 1 tablespoon crushed red pepper flakes
• 1 bay leaf
• 1 lemon cut in quarters

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

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instructions

2 tablespoons coriander seeds
1 tablespoon cumin seeds

Toast the coriander and cumin seeds.

1 medium onion
1 head garlic cloves
2 Fresno chilies
1 pound smoked kielbasa
1 lemon

Thinly slice the onion, garlic and chilies. Cur the kielbasa into rings. Cut the lemon into thirds.

3 ½ pounds littleneck clams
2 ears corn, cut into 8 pieces
1 pound shell-on medium (16-to20-count) shrimp
1 tablespoon kosher salt
1 750-ml bottle dry white wine
1 tablespoon crushed red pepper flakes
1 bay leaf
1 cup fresh cilantro leaves

In a large pot with a lid, add the food in layers, sausage first followed by corn, clams and then shrimp. Distribute the remaining ingredients, except for the cilantro over the top. Cover and cook over high heat until the clams open, about 20-25 minutes. Discard the bay leaf and any clams that do not open. Sprinkle with cilantro before serving.

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