Combine the water, soy sauce, chile sauce, fish sauce, five-spice, potatoes, scallions, garlic, and ginger in a large, 8-quart pot and bring to a boil over high heat.
Meanwhile, place into the steamer basket in this order: corn, sausage, limes, shrimp, clams, and finally, the mussels.
When the goodness in the pot is boiling, lower the insert/basket into the pot. Cover and cook until the clams and mussels just open,The bivalves should sit just above the liquid so that they steam rather than boil. 8 to 10 minutes.
Lift the steamer basket out of the pot enough to allow any liquid to drain. Dump the contents onto a large platter, bowl, or even right onto a table lined with newspaper. Use a spider strainer to fish out the potatoes. Ladle the soup into cups or bowls and serve.