Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Filipino sausage seasoning — sweet or garlicky, breakfast essential
Sausage stuffer for charcuterie, forcemeat preparations
Cloche + smoker — dramatic cocktail and dessert smoking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Filipino sausage seasoning — sweet or garlicky, breakfast essential
Sausage stuffer for charcuterie, forcemeat preparations
Cloche + smoker — dramatic cocktail and dessert smoking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
You're reading one of recipes available free. Full library with Gastronome.
Add the sausage to a 3-quart Dutch oven set over medium-high heat. Cook, stirring often, until the pieces are lightly browned and have rendered some of their fat, about five minutes. Use a slotted spoon to remove half of the sausage, and then transfer it to a couple paper towels to drain. Leave the rest in the Dutch oven. Pour two cups of water and the wine into the dutch oven. Add the salt, cover, and bring to a boil. Add the sweet potatoes. When the liquid comes back to a boil, cook for three minutes. Dump in the clams, stir well, and then again cover the Dutch oven. Cook, stirring every other minute, until all the clams have opened, six to eight minutes. Discard any clams that have not opened. Divide the watercress between four large bowls. Then add one-quarter of the clams, sausage, and sweet potatoes to each. Pour in enough broth into each bowl to just barely cover everything. Garnish with the reserved sausage. Season to taste with salt.