Clams in Butter Wine Sauce

I have been using this recipe for a while, but I think I finalized it this past weekend for my daughter's birthday party.

Clams in Butter Wine Sauce

6 ears corn on the cob, husked and cut into thirds
2 pounds baby potatoes

3 sticks of butter, melted
1 cup white wine
1 tablespoon Old Bay seasoning
1 tomato, quartered
1 sprig fresh rosemary, chopped
2 tablespoons fresh basil, chopped
1 teaspoon fresh parsley, chopped

2 cups pearl onions, peeled
100 littleneck clams

Put potatoes and corn in a large dutch oven and cover with water. Bring to a boil and cook until potatoes are tender. Drain water from pot. Add butter, wine, Old Bay seasoning, tomato and herbs and cook until butter is melted. Stir.

Wash clams and discard clams that are open. Add clams to butter-wine mixture. Cook until the clams open. Serve with a crusty bread.