Sauteed Beans And Clams

• 1 cup white beans large
• 1 bay leaf
• salt
• 2 garlic cloves finely diced
• virgin olive oil
• 1 1/8 pounds clams cockle
• 4 ounces wine Riesling

1. The night before, cover the beans in cold water and let soak.
2. The next day, drain off the water, add the beans to a pot, cover with fresh water, and add the bay leaf. Boil until tender and salt to taste. It will be a faster process if you use a pressure cooker.
3. In a skillet, saute the garlic in a drizzle of olive oil until golden.
4. Add the clams and wine to the skillet, raise the heat, cover, and let steam cook the mollusks. As the clams open, remove them to another covered dish.
5. Take the lid off and reduce the remaining broth a bit. When you have the amount you like, add in the drained beans. Stir and let simmer in the broth about 5 minutes.
6. Salt to taste and add the clams back in. Serve.

white beans, bay leaf, salt, garlic, virgin olive oil, cockle

Taken from www.yummly.com/recipe/Sauteed-Beans-and-Clams-632142 (may not work)