Next, grill the corn in a dry skillet or grill pan until there are nice char marks on all the sides. Once done, remove corn and cut off the kernels and set aside.

In a large skillet over medium heat, add olive oil and chopped shallot and saute for 1-2 minutes until softened but not caramelized. Add in the garlic and cook for another 30 seconds, again to soften but not caramelize.

Add the sliced fennel and butter and cook for 3-4 minutes so the fennel begins to soften as well. Season with salt and pepper and pour in the white wine and reduce slightly, for another 1-2 minutes. It should have a good simmer.

Add the cherry tomatoes and cook for a few minutes so they begin to soften and their juices start to develop.

Next, add the clams by picking them out of the water instead of pouring them, which can lead to sand going back into the clams. Toss everything together and add the charred corn kernels and stock.

Cover with a lid and cook until the clams just open up. Anywhere from 7-10 minutes depending how large the clams are.

Once clams open, discard any that are still closed. Turn off heat and garnish with a squeeze of lemon juice and chopped herbs.

Serve with lemon wedges and grilled bread.