Steamed Littleneck Clams with Sweet Corn and Basil

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2 tablespoons extra-virgin olive oil

2 stalks celery, thinly sliced

2 cloves garlic, chopped

1/2 stick Spanish chorizo or linguica sausage, diced

Pinch crushed red pepper

24 littleneck clams, scrubbed clean

1 cup Portuguese white wine, or other dry white wine

Salt and ground black pepper

2 tablespoons unsalted butter

4 ears fresh corn, kernels sliced off of the cobs

1/4 cup chopped fresh parsley

10 leaves fresh basil, julienned

1 loaf crusty French bread