Place potato, onion, sausage, cherry pepper, water and beer in pan. Simmer until potato is tender. Add clams, cover and cook until clams open. Remove from heat, remove clams, strain broth and hold.
12 scallops
12 mussels
12 shrimp
Grill scallops and shrimp over high heat until just cooked.
Steam mussels (or grill, covered) until open.
Finely dice 1 T red bell pepper and snip 1T parsley.
Arrange scallops, shrimp, mussels
and clams in bowl, garnish. Pour over hot broth at tableside, and enjoy.
