Clean clams by adding about a ½ tablespoon of salt to a large bowl of cold water. Stir. Inspect clams for any cracked shells. Rinse clams under cold running water. Place them in the salted water bath for 20 minutes.

In a large pot, add wine, garlic slivers, and clams. Over medium-high heat, cover pot and bring wine to a boil.

Keep wine at a steady boil and let clams steam in closed pot for 5-10 minutes until clams fully open. When clams are open, they are ready!

While clams are steaming, in a separate medium pot, add butter, shallot, corn, and salami. Over medium-high heat, sauté mixture for about 5 minutes until shallots are soft and corn is just cooked.

Add tomatoes and parsley and sauté for about 2 minutes, just until tomatoes are warm but still intact.

Use tongs to place clams in a serving bowl. Spoon tomato-corn sauté on top of clams. Ladle a spoonful or two of the garlicky wine on top of everything.

Garnish with chopped parsley. Serve with crusty bread and an extra bowl for shells.