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 an Heirloom Cherry Tomato, Fennel & Arugula Salad and serve with crusty bread to sop up the savory juice on your plate or bowl.
nutrition information (per serving):
5, Fat Calories
50, Saturated Fat
34, Monounsaturated Fat
46, Polyunsaturated Fat
Photo: Scott Phillips