Melt 1 ounce of butter in the top of a double boiler or in a large skillet over medium-high heat. When the butter melts, add the white wine, clam juice, lemon juice, cocktail sauce, Worcestershire sauce, Tabasco sauce, celery seed, paprika, salt, and pepper. Stir to combine.

Add the mussels and clams and cook until they open. Discard any mussels or clams that do not open.

Add the shrimp, scallops, oysters, and crabmeat, and bring to a full boil. Add the whipping cream and boil for 1 minute. Finish with 1 ounce of butter and garnish with chives. Serve hot.