2 T. extra-virgin olive oil

3/4 pound kielbasa, diced

4 C. (half a 32-ounce bag) frozen diced hash browns

1 large onion, chopped

4 ribs celery, chopped

1 bay leaf

5 to 6 sprigs fresh thyme

Salt and freshly ground black pepper

2 pounds large shrimp, peeled and deveined

1 rounded T. seafood seasoning (recommended: Old Bay)

4 large ears corn on the cob or 3 C. frozen kernels

1 (15-ounce) can diced fire-roasted tomatoes

1 quart chicken stock

4 dozen littleneck clams

Hot sauce, to taste

1 lemon, zested and juiced

Handful fresh flat-leaf parsley leaves, chopped

4 jumbo sourdough English muffins, split

3 T. butter

1 clove garlic, peeled

2 T. chopped chives

 

Heat a large soup pot with extra-virgin olive oil over medium-high heat. 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. Pat shrimp dry and toss with a rounded T. (a generous palmful) of seafood seasoning. Invert a small bowl and place at the bottom of a larger bowl. Shuck corn and stand on end on the small bowl. Scrape off kernels. Add corn to soup pot. Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 4 to 5 minutes. Add the shrimp and clams and replace the cover. Cook until shrimp are pink and firm and the clams have opened up, 5 to 6 minutes. Finish stoup with hot sauce, lemon zest and juice and a handful of parsley. While the seafood cooks, toast the English muffins. Soften the butter in the microwave. Mash the garlic cloves with a little salt and make a paste. Add the chives and garlic paste to the softened butter and mix. Rub hot toasted muffins with garlic/butter mixture and chop into large dice. Serve stoup in shallow bowls with muffin croutons. Place an extra bowl at each setting to collect shells as you eat your Clam Bake Stoup.