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MICHAEL SYMON “Cleveland-Style” Clambake

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ingredients
“CLEVELAND-STYLE” CLAMBAKE
1 pound smoked kielbasa (sliced into 1/2-inch disks)
2 ears of corn (cut into 8 pieces)
3 1/2 pounds littleneck clams
1 pound shell-on medium shrimp (16-to-20 count)
2 tablespoons coriander seeds (toasted)
1 tablespoon cumin seeds (toasted)
1 tablespoon Kosher salt
1 medium onion (cut into quarters)
1 head of garlic (halved crosswise)
2 fresno chiles (thinly sliced into rings)
1 tablespoon crushed red pepper flakes
1 bay leaf
1 lemon (cut into quarters)
1 bottle dry white wine (750-ml bottle)
1 cup fresh cilantro leaves

directions
In a large pot with a lid, add the food in layers– the sausage first, followed by the corn, clams and shrimp. Distribute the coriander, cumin, salt, onion, garlic, chiles, 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.
Tips:
1. Sip and dip bread into the delicious broth!
2. Use beer instead of wine!

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