Place a large, deep heavy soup pot over medium heat. Add 2 tbsp olive oil and 1/2 pound thick-cut bacon, cut into thin strips, and cook until brown. Stir in 1 Tbsp sweet smoked paprika and cook for 30 seconds. Add 6 ears corn, shucked and cut from the cobs, season with salt, and stir, cooking for about 2 minutes. Stir in the 1/2 pound yellow cherry tomatoes, halved and cover. Cook until the tomatoes soften, about 5 minutes. Squeeze in the juice from half lemon and pour in 3 tbsp bourbon, stir, and turn off the heat. Add 16 little neck clams with the mouth facing up. Turn on the heat to medium, cover the pot, and cook the until the clams open, 5 to 10 minutes. Meanwhile, grill or toast the bread. Remove the pot from the heat, sprinkle with basil.