In the same skillet, soften the shallot and garlic in the bacon fat. Add the tomatoes, corn and clams and cook for about 2 minutes. Season with salt and pepper. Deglaze with the wine, raise the heat to medium-high and reduce until nearly all the liquid has evaporated. Add the clam juice and cream and reduce by half. Add the pasta and parsley and heat through. Adjust the seasoning.
