Preparation

• 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.
• With tongs and a large slotted spoon, transfer the corn, seafood, and potatoes to a large bowl. Serve with the cocktail sauce on the side.

Start the meal with anHeirloom Cherry Tomato, Fennel & Arugula Saladand serve with crusty bread to sop up the savory juice on your plate or bowl.