This recipe was taken from the July 1996 issue of Food and Wine.

Ingredients:

1 3/4 cups navy beans
1 small onion, finely chopped
1 medium green bell pepper, finely chopped
one 8 - 10 oz bottle of clam juice
3 dozen small clams (4 pounds) well rinsed
Coarsely chopped flat leaf parsley

Soak the beans overnight in cold water. Drain and rinse the beans; transfer them to a medium flameproof casserole. Add 1 quart of water, the onion and green pepper and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Add the clam juice, cover partially and simmer, stirring occasionally, until the beans are tender, about 40 minutes.

Add the clams. Cover the pan tightly and cook over moderate heat; remove andy opened clams after 5 minutes and check every 2 minutes thereafter. There should be enough liquid to keep the beans moist; add a few Tablespoons of water if needed.

Spoon the beans and clams into warm bowls, garnish with the parsley and serve.