Michael Symon’s Clam, Sweet Potato and Corn Bake | Symon Dinner’s Cooking Out | Food Network

Michael amps up the seasoning for his take on a summertime seafood classic!
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Clam, Sweet Potato and Corn Bake
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 45 min
Active: 30 min
Yield: 6 servings

Ingredients

2 sticks (16 tablespoons) unsalted butter, 1 stick melted, 1 stick cubed
1 tablespoon seafood seasoning
2 teaspoons chili flakes
4 medium sweet potatoes, quartered or sliced in half depending on how big they are (they should be around the same size as the corn halves)
4 ears of corn, shucked and cut in half
Kosher salt and freshly ground black pepper
4 cups chicken stock
2 bottles (24 ounces) IPA beer
12 cloves garlic, skin on
2 red onions, skin on, quartered
2 pounds chorizo sausage
4 dozen littleneck clams, cleaned
Lemon wedges, for serving
Few dashes of hot sauce

Directions

Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.

To a large mixing bowl, add the melted butter, seafood seasoning and chili flakes. Mix to combine. Add the potatoes and corn and toss to coat. Season with salt and pepper. Transfer to a steamer basket.

To the bottom of a steam pot, add the chicken stock, beer, garlic, onions and a pinch of salt and black pepper and cover with a lid. Place the steamer basket onto the steam pot and place on the grill. Steam until the corn and potatoes are cooked three-quarters of the way through, 15 to 20 minutes.

Meanwhile, sear the chorizo on all sides until the skin is charred, 2 to 3 minutes per side, then add to the steamer basket. Cover with the lid and cook for 5 more minutes. Add the clams, cover and cook until the clams have steamed open, 5 to 8 minutes.

Pour the clams, chorizo, potatoes and corn onto a paper-lined table. Garnish with lemon wedges. Strain the broth into a smaller pot. Whisk in the cubed butter and hot sauce. Pour into mugs and serve alongside the clam bake.

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Michael Symon’s Clam, Sweet Potato and Corn Bake ​| Symon Dinner’s Cooking Out | Food Network