slightly adapted from: Rancho Gordo Recipe
2 cups cooked Rancho Gordo Alubia Blanca beans (or small to medium white beans)*
2 tablespoons cubed or sliced pancetta (you could also use bacon)
1 tablespoon olive oil
1/4 cup white or yellow onion, diced
2 cloves garlic, minced
1 teaspoon oregano
2 pounds little neck clams, scrubbed**
1/2 cup dry white wine- I like to use Cline pinot gris
1/4 cup chopped flat leaf parsley
salt + pepper
In a large frying pan, add the pancetta and the olive oil and cook on medium heat until the pancetta has rendered its fat and has turned golden brown. Remove pancetta with a slotted spoon and transfer to a paper towel-lined plate, reserving fat in the pan. Add the onion and garlic and sauté until soft, about 7 minutes. Add the oregano and then the clams.
Continue cooking the clams, shaking and tossing them, until they all open. Discard any clams that refuse to open. Add the wine and stir, creating a sauce from the wine and all the juices. Return the pancetta to the pan, toss once more, and serve.
* Here is a great link for tips on cooking dried beans
** Store clams in a cold refrigerator in an open container covered with a damp towel after bringing them home from the grocery and before cooking. Do not store them in an airtight container or in water or they will die.