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1
Heat a large soup pot with extra-virgin olive oil over medium-high heat.
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2
Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and salt and pepper and let the veggies soften up 10 minutes, stirring occasionally.
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3
Pat shrimp dry and toss with a rounded tablespoon (a generous palmful) of seafood seasoning.
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4
Invert a small bowl and place at the bottom of a larger bowl.
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5
Shuck corn and stand on end on the small bowl.
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6
Scrape off kernels.
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7
Add corn to soup pot.
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8
Add the tomatoes and stock to the pot.
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9
Cover and bring to a boil.
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10
Cook for 4 to 5 minutes.
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11
Add the shrimp and clams and replace the cover.
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12
Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes.
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13
Finish stoup with hot sauce, lemon zest and juice and a handful of parsley.
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14
While the seafood cooks, toast the English muffins.
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15
Soften the butter in the microwave.
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16
Mash the garlic cloves with a little salt and make a paste.
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17
Add the chives and garlic paste to the softened butter and mix.
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18
Rub hot toasted muffins with garlic/butter mixture and chop into large dice.
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19
Serve stoup in shallow bowls with muffin croutons.
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20
Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.
