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Place a large, deep heavy soup pot over medium heat.
Add the oil and bacon, and cook until the fat is rendered and the lardons are browned.
Stir in the paprika and cook for 30 seconds.
Add the corn, season with salt, and stir, cooking for about 2 minutes.
Stir in the tomatoes and cover.
Cook until the tomatoes soften, about 5 minutes.
Squeeze in the juice from the lemon and pour in the bourbon, stir, and turn off the heat.
Add the clams with the mouth facing up.
Turn on the heat to medium, cover the pot, and cook until the clams open, 5 to 10 minutes.
Meanwhile, grill or toast the bread.
Remove the pot from the heat, sprinkle with basil, and bring the bread and the pot -- and a trivet -- to the table for serving.