Manila Clams, Arugula, and White Beans with Preserved Lemon Vinaigrette

• 1/2 pound large dried white beans, such as Rancho Gordo cannellini beans (opposite page)
• 1 small carrot, peeled, cut into large chunks
• 1/2 small yellow onion, cut into 3 pieces
• 1 celery rib
• 1 bay leaf
• Kosher salt
• 2 pounds manila clams
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• Pinch of red chile flakes
• 1/2 cup Cakebread Cellars Sauvignon Blanc
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon minced rind of preserved lemons (page 192)
• 1 tablespoon chopped fresh oregano
• 1/2 cup extra-virgin olive oil
• 3 ounces (3 large handfuls) baby arugula

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

white beans, carrot, yellow onion, celery, bay leaf, kosher salt, manila clams, extravirgin olive oil, garlic, red chile, cakebread cellars sauvignon, freshly squeezed lemon juice, lemons, fresh oregano, extravirgin olive oil, baby arugula

Taken from www.epicurious.com/recipes/food/views/manila-clams-arugula-and-white-beans-with-preserved-lemon-vinaigrette-388179 (may not work)