Steamed Mussels and Clams with Two Sauces

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
A large collapsible metal vegetable steamer set inside a Dutch oven works best for this recipe, as that setup can accommodate a large volume of shellfish. Littleneck clams are more tender and succulent than larger varieties. The steaming liquid is discarded, so it adds fragrance but no sodium. You can serve just one of the sauces, but we enjoy the variety of two. For the cocktail sauce, use the chili sauce sold alongside ketchup at the grocery store, not fiery Asian chili/chile sauce.

Yield:

6 servings (serving size: about 7 mussels, 4 clams, 2 1/2 teaspoons cocktail sauce, and 1 1/4 teaspoons chive butter)

Recipe from

Nutritional Information

Calories 196
Caloriesfromfat 32 %
Fat 6.9 g
Satfat 2.9 g
Monofat 1.6 g
Polyfat 1 g
Protein 22.5 g
Carbohydrate 9.6 g
Fiber 0.1 g
Cholesterol 65 mg
Iron 14.9 mg
Sodium 699 mg
Calcium 66 mg

Ingredients

Cocktail sauce:
1/4 cup bottled chili sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons prepared horseradish
Chive butter:
2 tablespoons butter, melted
2 tablespoons minced fresh chives
Shellfish:
2 cups white wine
2 tablespoons Old Bay seasoning
24 littleneck clams
2 pounds mussels, scrubbed and debearded

Preparation

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

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

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.

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.

Note:

Bruce Weinstein and Mark Scarbrough,

May 2008