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1
Preheat the oven to 350 degrees F.
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2
For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat.
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3
Add the bacon and cook until crisp, about 5 minutes.
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4
Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes.
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5
Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes.
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6
Stir in the chicken stock and tomatoes.
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7
Bring to a simmer, then turn off the heat.
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8
For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet.
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9
Toast in the oven until light golden.
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10
Melt the butter with the hot sauce.
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11
Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture.
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12
Return to the rack set over the baking sheet and bake until deeply golden.
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13
Let cool.
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14
To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper.
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15
Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes.
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16
Discard any unopened clams.
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17
Divide the clams and the cooking liquid among 4 shallow bowls.
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18
Ladle the corn chowder over top and garnish with the croutons.
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19
Serve with hot sauce.
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20
Cook's Notes: You can make the chowder base up to 5 days ahead.
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21
Cool and store in the refrigerator, then reheat over a medium flame.
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22
Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
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23
You can store the croutons in an airtight container or in a foil pouch until ready to use.
