To prep the clams, gently add the clams to a medium bowl and cover them with cold water. Stir in the all-purpose flour and allow mixture to sit for 30 minutes. The clams will gorge on the flour, releasing any sand and/or grit. Drain and rinse the clams completely. Transfer them to the fridge until you're ready to use.
Place the two ears of corn on the grate of a gas stove. Char the corn on all sides, rotating the corn every 30 seconds or so until evenly charred. Cut the kernels off of corn, dividing the corn equally. Note: We're going to use the first half in the sauce and then fold the second half into the pasta just before serving.
Prepare pasta, al dente and set aside.
In a medium saucepan, heat oil and melt butter over medium heat. Add the shallot and garlic; cook for 2 to 3 minutes. Pour in the first half of the corn kernels, heavy cream and dry white wine. Cook and stir for an additional 5 minutes. Carefully transfer the hot sauce to a blender. Be sure to allow a bit of steam to escape so you don't have a dangerous mess on your hands. Pulse for 30 seconds to a minute, until the sauce is completely smooth.
Transfer the sauce back to the medium saucepan. Salt and pepper to taste. I ended up adding about 1 teaspoon salt and 1/2 teaspoon of pepper. Carefully add the clams and cover the pan immediately. Cook for 3-4 minutes, until the clams' shells have opened, discarding any clams that have refused to open (those are bad news!). Add the pasta and the remaining corn kernels, and gently toss, coating the pasta evenly with the sauce. Divide the pasta between bowls and top with any garnish you choose (all of them will work lovely!).