Heat grill to medium and place cleaned clams in a foil pan on top of grill. You’ll need to watch them here and as they open, remove from pan and place in bowl – remove and discard shells. Save and strain the clam juice from the grill pan through a fine cheese cloth lined strainer into a bowl.
With the grill still on medium cook the pancetta until crisp, about 1 minute, then remove and break into small pieces.
Meanwhile- While the pasta water is coming to a boil, combine both kinds of tomatoes, basil, corn kernels, olive oil, salt and pepper. Let rest until the pasta is ready, then using tongs remove from pasta pot and add immediately to the tomato mixture in the bowl.
Add 1 tablespoon butter and the clams - toss. Add the clam juice - toss again to combine. Add the panchetta and lightly toss, once again.These ingredients can be found at Olde Hudson