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 pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).