CLEVE­LAND-STYLE CLAM­BAKE

Los Angeles Times - - PICKS -

“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.

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