In a large pot with a lid, add the food in layers--the kielbasa first, followed by the corn, clams and shrimp. Distribute the coriander, cumin, red pepper flakes, salt, pepper, chiles, bay leaf, garlic, lemon and onions 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. Strain the clambake and sprinkle with cilantro if using. Serve.
Recipe courtesy of Michael Symon, 2012