Stovetop Clambake

By susanwadle

Susan Wadle
Fine Cooking

Ingredients

• 1 lb. baby red potatoes, 1 to 2 inches in diameter (halved or quartered if large)
• 1/3 cup ketchup
• 2 Tbs. prepared white horseradish
• 1-1/2 tsp. Pickapeppa sauce
• 1-1/2 tsp. Worcestershire sauce
• 1 tsp. fresh lime juice
• 12 large littleneck clams, scrubbed
• 1 lb. mussels, scrubbed and debearded
• 12 extra-jumbo shell-on shrimp (16 to 20 per lb., 3/4 lb total), deveined
• 4 medium ears fresh corn, husked and halved crosswise

Preparation

Step 1

Pour about 2 inches of water into an 8- to 10-quart, tall, narrow pot and bring to a boil over high heat. Add the potatoes, cover, and cook until barely tender, 10 to 15 minutes.

Meanwhile, in a small bowl, whisk together the ketchup, horseradish, Pickapeppa sauce, Worcestershire sauce, and lime juice.

Add the clams, mussels, shrimp, and corn to the pot, in that order. Cover and steam until the clams and mussels have opened and the shrimp are pink and firm, 5 to 8 minutes more.