Step 1 : Sauté celery, green pepper, onion, and garlic, stirring frequently so the garlic doesn't burn, until they begin to soften and brown slightly, about 8-10 minutes.
Step 2 : Add tomatoes and stock, reduce heat, and simmer, uncovered, for 10 minutes.Add clams and continue simmering until the clams pop open, about 10-18 minutes, depending on size.
Step 3 :Add crab, scallops, shrimp, okra, corn, gumbo filé, thyme, coriander, and bay leaf. Cook until the seafood is just cooked through. Discard any clams that did not open.