Steamed Mussels and Clams with Two Sauces

For this recipe, a large folding metal vegetable steamer installed inside the roaster is best suited, as it can accommodate a large volume of clams. Small clams are more tender and juicy than large varieties. The steaming liquid is discarded, so it adds flavor, but it doesn't contain sodium. You can only serve one of the sauces, but we prefer two different ones. For a cocktail sauce, use the chili sauce that comes with ketchup at the grocery store, not the hot Asian chili sauce.
To make the cocktail sauce, combine the chili sauce, juice, dill, and horseradish in a small bowl.To make the butter and green onions, combine the butter and green onions in a small bowl; cover and keep warm.To cook the clams, place the wine and bay leaf in a large roasting pan; place a large vegetable steamer in the pan. Bring the wine mixture to a boil over high heat.Add the clams to the steamer. Cook the clams steamed under the lid for 8 minutes. Add the mussels to the steamer. Cook the mussels and clams steamed under the lid for 8 minutes or until the shells of the clams and mussels open. Remove any unopened shells and pour out the wine mixture. Serve the clams immediately with the sauces.