Place the littlenecks in a large saucepan with white wine and thyme over medium-high heat, cover and cook until the clams open. Remove from heat, reserve the broth. Remove clams from their shells, discard shells and set clams aside. Grill the corn and let cool. Cut the kernals off the cobs and set aside. (Both clams and corn can be cooked in advance and refrigerated along with the broth.)

In a medium saucepot, heat 2 tablespoons olive oil and add shallot and garlic. Once translucent, add the tomato and cook until tender but still in whole pieces. Add the beans and littleneck clams. Season with salt and black pepper (be careful not to oversalt, since the clams add their own salt). Cook until any liquid has evaporated. Fold in corn kernels and 1 tablespoon chopped parsley, then remove succatash to a bowl and keep warm.

In the same saucepot, gently heat 1 cup reserved clam broth and milk. In a separate small saucepot, melt butter over medium heat. Whisk in flour, stirring constantly, cooking for 2 minutes. Slowly dribble in the clam broth/milk mixture while whisking to prevent any lumps. Once the sauce thickens, add the remaining chopped parsley and remove from heat.

Place grilled bread on a warm serving plate and top slices with the clam succotash. Drizzle sauce on top and garnish with fresh parsley. Enjoy!

Note: You can grill the bread when you prep the corn. Just give it a minute or 2 in a warm oven before serving so the bread is warmed through before you top with the clam succotash.