Yield
6 servings (serving size: about 7 mussels, 4 clams, 2 1/2 teaspoons cocktail sauce, and 1 1/4 teaspoons chive butter)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

How to Make It

Step 1

To prepare cocktail sauce, combine chili sauce, juice, dill, and horseradish in a small bowl.

Step 2

To prepare chive butter, combine butter and chives in a small bowl; cover and keep warm.

Step 3

To prepare shellfish, place wine and Old Bay in a large Dutch oven; set a large vegetable steamer in pan. Bring wine mixture to a boil over high heat.

Step 4

Add clams to steamer. Steam clams, covered, for 8 minutes. Add mussels to steamer. Steam mussels and clams, covered, for 8 minutes or until clam and mussel shells open. Discard any unopened shells, and discard wine mixture. Serve shellfish immediately with sauces.

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