Heat a large, deep skillet over medium heat and add the olive oil.
Add the celery, garlic, chorizo and crushed red pepper and saute for 3 to 4 minutes. Add the clams and white wine, season with salt and pepper, cover and steam until the clams open, 3 to 6 minutes. Discard those that don't open.
Stir in the butter, corn, parsley and basil. Transfer to large serving bowl. Serve with the bread.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Michelle Ragussis