Dinner Tonight: Clams with Sweet Potato Smoked Sausage and Watercress
Dinner Tonight: Clams with Sweet Potato Smoked Sausage and Watercress takes about 20 minutes from beginning to end. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $4.53 per serving. One portion of this dish contains roughly 13g of protein, 12g of fat, and a total of 495 calories. This recipe from Serious Eats requires sweet potatoes, dry white wine, kosher salt, and sausage. 34 people have tried and liked this recipe. A couple people really liked this main course. With a spoonacular score of 62%, this dish is good. Try Dinner Tonight: Grilled Sausage Salad with Quick Apple Compote and Watercress, Dinner Tonight: Potato Salad with Smoked Salmon and Horseradish Crème Fraîche, and Dinner Tonight: Curly Kale and Potato Soup with Sausage for similar recipes.
Servings: 2
Ingredients:
24 clams, or 16 clams if they are bigger
2 cups dry white wine
½ teaspoon kosher salt
3 ounces smoked sausage, such as andouille, kielbasa, or Spanish chorizo
¾ pound sweet potatoes, peeled, cut into ½-inch pieces (about 3 cups)
1 bunch watercress, most of the stems removed
Equipment:
slotted spoon
paper towels
dutch oven
bowl
Cooking instruction summary:
Procedures 1 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. 2 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. 3 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. 4 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.
Step by step:
1. 1
2. 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.
3. 2
4. Pour two cups of water and the wine into the dutch oven.
5. Add the salt, cover, and bring to a boil.
6. Add the sweet potatoes. When the liquid comes back to a boil, cook for three minutes.
7. 3
8. 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.
9. 4
10. Divide the watercress between four large bowls. Then add one-quarter of the clams, sausage, and sweet potatoes to each.
11. Pour in enough broth into each bowl to just barely cover everything.
12. Garnish with the reserved sausage. Season to taste with salt.
Nutrition Information:
covered percent of daily need
