Clams with white beans

This is one of the specials in a great little restaurant called La Torre in the hill town of Benahavis 5 or so miles inland between Puerto Banus and Estapona. I've never actually eaten it there as you have to order a day ahead and I'm not that organised but it did inspire me to create something I assume is like it while we were last in Spain.

Decent amount of clams, washed, dodgy ones discarded, etc
Dried or tin of white beans, some small broad beans are good but cannellini or haricot would work
Small onion finely chopped
Garlic clove finely chopped
A good glug of dry sherry or dry white wine, or a bit of both
Good handful of chopped parsley
Olive oil

Fry the onion and garlic in the oil until softened but not coloured. Add in the beans (soaked and pre-cooked if using dried) and heat through, this can be set aside a while so the flavours mingle.

In a separate pan add in the booze of your choosing and bring to the boil driving off the alcohol and reduce by say half. Add in the clams and pop a lid on. Cook for just a couple of minutes until the clams open, giving it a bit of a shake.

Combine the contents of the 2 pans and the parsley, mix together and serve nice and hot. Good main course if enough or a great starter or tapas dish. To give it more depth perhaps add in some chopped chorizo in to the onion and garlic stage. Depending on how salty the juice is that the clams release you might not need any salt so down to taste. Grind of pepper though.

As always eat with the left over wine (albarino was the what I had at the time) but a glass of dry, salty sherry like manzanilla would be mucho Spanish.