1 pound smoked kielbasa, sliced in 1/2-inch disks
2 ears of corn, each cut into 4 pieces
3 1/2 pounds littleneck clams, scrubbed clean
1 pound shell-on medium (16- to 20-count) shrimp, deveined
2 tablespoons coriander seeds, toasted
1 tablespoon cumin seeds, toasted
1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt
Freshly ground black pepper
2 Fresno chiles, sliced into rings
1 bay leaf
1 head of garlic, halved
1 lemon, quartered
1 red onion, peeled and roughly chopped
One 750-millileter bottle dry white wine
1 cup fresh cilantro leaves, optional
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