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Scott Phillips

Servings: 4

No need to head to the beach—you can make this tasty “clambake” right in your own kitchen. All you need is a tall, narrow pot for steaming the seafood, corn, and potatoes. The simple cocktail sauce calls for Pickapeppa sauce, a sweet, zesty Jamaican condiment; look for it near the hot sauces at the supermarket.


  • 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

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 20
  • Sodium (mg): 2040
  • Carbohydrates (g): 46
  • Fiber (g): 9
  • Protein (g): 34


  • 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.


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