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1
For the beans: Soak the beans overnight in water to cover generously.
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2
Drain and transfer them to a large saucepan.
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3
Add fresh water to cover by 2 inches.
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4
Add the carrot, onion, celery, and bay leaf.
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5
Bring to a boil over high heat, skimming any foam.
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6
Reduce the heat to maintain a gentle simmer and cook, uncovered, until the beans are tender, about 1 hour, depending on age.
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7
Season to taste with salt and let the beans cool in the liquid.
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8
Discard the carrot, onion, celery, and bay leaf.
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9
Cover the clams generously with cold water and let stand for 20 minutes to release sand.
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10
Lift them out of the water, leaving behind any grit.
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11
Heat the olive oil in a large pot over high heat.
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12
Add the garlic and chile flakes and saute briefly to release the garlic fragrance.
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13
Add the wine and the clams.
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14
Cover and cook until the clams open, about 3 minutes.
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15
Transfer the clams to a bowl, discarding any that fail to open.
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16
Strain the liquid through a double thickness of cheesecloth to remove any grit.
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17
For the vinaigrette: In a bowl, combine the lemon juice, preserved lemon rind, and oregano.
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18
Add 2 tablespoons of the strained clam broth.
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19
Whisk in the olive oil.
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20
Season with salt.
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21
Drain the beans and put them in a large bowl.
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22
Add enough vinaigrette to coat them and let them sit for 20 minutes to absorb the seasonings.
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23
Add the arugula and clams and toss again, adding more vinaigrette as needed.
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24
Taste and adjust the seasoning.
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25
Serve immediately.
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26
Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp, dry white wine without obvious oak.
