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1
Place the salt cod in a large glass or plastic mixing bowl with enough cold water to cover it and let it soak for 24 hours in the refrigerator, changing the water 2 or 3 times.
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2
Put the beans in another bowl, cover with cold water, and let soak for 24 hours in the refrigerator.
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3
Drain the beans, transfer them to a medium saucepan, and add fresh cold water to cover.
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4
Bring to a simmer and cook gently (do not boil) until the beans are tender, about 40 minutes.
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5
Add the salt after 20 minutes.
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6
Strain the beans and reserve some of the cooking liquid.
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7
Drain the salt cod and trim off any brown flesh.
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8
Place the fish in a medium saucepan and add the milk, peppercorns, and bay leaves.
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9
Simmer over medium-low heat until the cod is soft and flakes easily, about 20 minutes.
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10
Remove from heat, strain the fish from the pan, and place in a bowl.
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11
Use a fork to flake the cod into bite-size pieces.
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12
Discard the milk and seasonings.
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13
Melt the butter in a large saucepan over medium heat.
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14
Add the garlic, carrot, leeks, and thyme and cook for 3 minutes, stirring occasionally.
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15
Add the clams and wine, stir, and cover.
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16
Cook just until the clams open, about 7 to 10 minutes.
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17
(Discard any clams that do not open.)
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18
Add the reserved cod and beans, lemon zest, and parsley and stir; add some of the bean-cooking liquid if the stew seems too thick.
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19
Ladle the stew into small bowls, drizzle with olive oil, and serve.
