Steamed Clams with Sauces

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

Instructions:

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 to 10 minutes. Add mussels to steamer. Steam mussels and clams, covered, for 10 minutes or until clam and mussel shells open. Discard any unopened shells, and discard the wine mixture. Serve shellfish immediately with sauces.

*Makes 6 servings* (Serving size: About 7 mussels, 4 clams, 2 1/2 tablespoons cocktail sauce, and 1 1/4 teaspoons chive butter)