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In a large (12-inch) cast iron skillet, heat 2 tablespoons of olive oil over medium heat.
Add the onion and sauté over medium-low for 4 to 5 minutes, stirring occasionally, until tender.
Add the sausage, breaking it into bite-size pieces, and cook for 6 to 8 minutes, stirring occasionally, until the sausage is no longer pink.
Add the corn, tomatoes, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the skillet and sauté for 3 minutes.
Pour in the wine and scatter the butter on top.
Nestle the clams into the vegetable-and-sausage mixture, hinged sides down, in tight concentric circles.
Bring to a boil, cover the skillet, lower the heat, and simmer for 8 to 12 minutes, just until the clams open.
Ladle into shallow bowls, sprinkle with the basil, and serve hot with the French bread.