Clams with Sweet Potato Smoked Sausage and Watercress

Ingredients

• 3 ounces smoked sausage, such as andouille, kielbasa, or Spanish chorizo
• 2 cups dry white wine
• 1/2 teaspoon kosher salt
• 3/4 pound sweet potatoes, peeled, cut into 1/2-inch pieces
• 24 clams, or 16 clams if they are bigger
• 1 bunch watercress, most of the stems removed

Directions

1. Set a 3-quart Dutch oven over medium-high heat and add the sausage. Cook it for about 5 minutes, stirring frequently, until the pieces have picked up a little color and released some fat. Scoop out half the sausage with a slotted spoon and set it on a couple paper towels to drain, leaving the remaining sausage in the pot.
2. Add 2 cups of water and the wine to the Dutch oven. Stir in the salt, put on the lid, and bring the liquid to a boil. Add the sweet potatoes, and once everything is boiling again, cook for 3 minutes.
3. Add the clams and stir thoroughly, then cover the Dutch oven again. Cook for 6 to 8 minutes, stirring every other minute, until the clams have opened. Throw away any clams that stay closed.
4. Divide the watercress among 4 large bowls. Spoon one-quarter of the clams, sausage, and sweet potatoes into each bowl. Ladle in just enough broth to barely cover the contents, then finish with the reserved sausage. Add salt to taste.