Clambake in a pot

1 kelbasa smoked sausage halved and diced in half moons
1 sweet onion, chopped
4 ribs of celery chopped
1 32 oz frozen bag of cubed hashbrowns
4 ears of fresh corn
6 sprigs of fresh thyme
2 bay leaves
salt and pepper
1 15oz. can of fire roasted diced tomoatoes
2 32oz. containers of chicken stock
2 tsp bay seasoning
2 lbs. fresh large shrimp, shelled and deveined
4 dozen little neck clams
zest of one lemon and then juice of the lemon
hot sauce to taste..your favorite
more salt and pepper to taste and 1/2 cup chopped flat leaf parsley to garnish

Take a soup pan and 2 tbs. olive oil and heat to medium high heat..add the kelbasa..cook until browned about 3 to 4 minutes..add the celery, onion, bay leaf thyme and hashed browns..salt and pepper and cook 4 to 5 minutes until vegies look tender...add the fire roasted tomatoes and chicken stock...bring to a boil...toss the shrimp with the bay seasoning..put 6 english muffins split under the broiler...and on a chopping board take 2 cloves of garlic and some kosher salt and mince into a paste..add to 1/2 cup softened butter and chop up a couple of tbs of chives..mix....when the vegies start boiling add the shrimp and clams and cover...bring up to a boil for about 5 minutes....rmaking sure all clams have opened..if they don't open do not eat...right before serving add the zest of a lemon and the juice of a lemon...a few shots of hot sauce and 1/2 cup of freshly chopped italian parsley...tase and salt and pepper as you need it. Take out the english muffins and spread with the garlic chive butter...you can eat on the side or cut into fourths and add on top of our clambake stoup. Made it tonight for the kids and grandkids and they loved it...my grandaugher Zoey said grace...she said thank you for my Papa..my Papa will protect us from all the monsters and the bears..he has a big gun..and he will protect us and save the world...AMEN...her Mama said ...how about thank you for this food...and she said thank you....she is our little pistol....love her and love cooking for them...Love from the Redhead's kitchen