"Cleveland-Style" Clambake

A little known fact: Cleveland is the clambake capital of the country. I don't know why this is, but my fish purveyors tell that from August through September they sell more clams to Cleveland than to any other city in the country. My interpretation of the clambake is not traditional; it's done more in the style of a crab boil, with sausage, corn, clams, and shrimp all layered in a pot and cooked together. To serve this, I dump the whole pot out onto a table lined with newspaper or a plastic tablecloth. You can put it in a big serving bowl, but the effect of dumping it out onto a table is stunning. It's a no-brainer, and it's one of the best, most dramatic one-pot family meals there is.

Reprinted from the book Michael Symon’s Live to Cook by Michael Symon. Copyright © 2009 by Michael Symon. Photographs copyright © 2009 by Donna Turner Ruhlman. Published by Clarkson Potter, a division of Random House, Inc.

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Ingredients

1 pound smoked kielbasa, sliced in 1/2-inch disks		1 head of garlic, cloves peeled and thinly sliced
2 ears of corn, cut into 8 pieces		2 fresno chilies, thinly sliced into rings
3 1/2 pounds littleneck clams		1 tablespoon crushed red pepper flakes
1 pound shell-on medium (16- to 20-count) shrimp		1 bay leaf
2 tablespoons coriander seeds, toasted		1 lemon, cut in thirds
1 tablespoon cumin seeds, toasted		1 750-ml bottle dry white wine
1 tablespoon kosher salt		1 cup fresh cilantro leaves
1 medium onion, thinly sliced

directions

Total: 45 min

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1
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, chilies, 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.

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"Cleveland-Style" Clambake

Ingredients

directions