Bring a large pot of water to a boil and add a big pinch of salt and the green beans.
Cook for about five minutes, the beans should still be crisp.
Drain them and set aside.
Butter a baking dish large enough to hold the green beans with 1 tablespoon butter
and set aside.
Heat the oven to 375 degrees F.
Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives,1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil.
Stir well to coat and spread onto a baking sheet.
Bake just until the bread just starts to turn golden, about 10 minutes.
Remove from the oven and set aside.
Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat.
Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes.
Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes.
Add the green beans and stir well.
Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan.
Bake until everything is hot and bubbling, about 20 to 25 minutes.
Shuck the beans and discard any that are soft or blemished. You will need about 3 cups.
Heat a 4-quart heavy pot over low heat and add the diced bacon.
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
Add the garlic and cook for 30 seconds.
Add the onion, thyme, and bay leaf and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
Add the beans and stock.
Add the beans and stock.
Partially cover the pot and bring to a simmer.
Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender.
Reduce the heat to low.
Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder.
Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes.
Remove from the heat and season with salt and pepper.
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely.
Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick.
Ladle the chowder into cups and sprinkle with the sliced scallions.