1 lb. smoked kielbasa, sliced into 1/2 inch disks
2 ears of corn, cut into 8 pieces
3 1/2 lbs. little neck clams
1 lb. shell-on medium shrimp
2 tbsp. toasted coriander seeds
1 tbsp. toasted cumin seeds
1 tbsp. Kosher salt
1 medium onion cut into quarters
1 head of garlic, halved crosswise
1 tbsp. 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
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, red pepper flakes, bay leaf and lemon over the top.
Pour in wine, 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 and before serving.