Cleveland Style" Clambake

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