Michael amps up the seasoning for his take on a summertime seafood classic!Subscribe to #discoveryplus to stream more #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3ll0OB4Subscribe to Food Network ▶ http://foodtv.com/YouTubeSun'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.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Clam, Sweet Potato and Corn BakeRECIPE COURTESY OF MICHAEL SYMONLevel: EasyTotal: 45 minActive: 30 minYield: 6 servingsIngredients2 sticks (16 tablespoons) unsalted butter, 1 stick melted, 1 stick cubed1 tablespoon seafood seasoning 2 teaspoons chili flakes4 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 halfKosher salt and freshly ground black pepper4 cups chicken stock 2 bottles (24 ounces) IPA beer 12 cloves garlic, skin on 2 red onions, skin on, quartered 2 pounds chorizo sausage4 dozen littleneck clams, cleaned Lemon wedges, for servingFew dashes of hot sauceDirectionsSet 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MichaelSymon #SymonDinners #FoodNetwork #ClamSweetPotatoAndCornBake Michael Symon's Clam, Sweet Potato and Corn Bake | Symon Dinner's Cooking Out | Food Networkhttps://www.youtube.com/watch?v=K8uUvmqOAXc