CLEVELAND-STYLE CLAMBAKE

“I promise this is super easy,” says Symon. “Put a bunch of stuff in a pot, simmer it, then just throw it on the table.” 1 lb smoked kielbasa, thickly sliced 2 ears corn, cut into 8 pieces 3½ lb littleneck clams 1 lb shell-on medium (16-to 20-count) shrimp 2 Tbsp coriander seeds, toasted 1 Tbsp cumin seeds, toasted 1 Tbsp kosher salt 1 medium onion, thinly sliced 1 head garlic, cloves peeled and thinly sliced 2 Fresno chiles, thinly sliced into rings 2 tsp crushed red pepper flakes 1 bay leaf 1 lemon, cut in thirds 1 (750-ml) bottle dry white wine 1 cup fresh cilantro leaves Layer sausage, corn, clams and shrimp in a large pot with a lid. Distribute coriander, cumin, salt, onion, garlic, chiles, red pepper flakes, bay leaf and lemon over top. Add wine, cover and cook over high heat 15 minutes or until shrimp turn pink and clams open. Discard bay leaf and any clams that don’t open. Sprinkle with cilantro. Serves 8.