Soak the clams the day before in plenty of water with coarse salt; change the water twice at least, stirring them with both hands.
In a pot, cook the beans or pooches over a low heat and cover them with water, foaming when necessary Chop the chili; cut the pepper into cubes and press the garlic; fry these ingredients with a good jet of olive oil for five minutes.
Add the sauce to the beans and continue cooking slowly; do not stir the pot, so that the legume does not fall apart.
Meanwhile, peel and chop the onion and tomatoes; cook them together in a frying pan for 15 minutes, adding salt and stirring with a wooden spoon; drain the clams and add them to the previous stew; water with the wine and cover, leaving it over medium heat until they open, approx. 10 minutes.
Remove the clams with a slotted spoon and blend the sauce with a potato mill; add it to the beans, stirring the pot, to bind the sauce, and continue cooking until they are tender, approximately two or three hours.
Finally add the reserved clams in the last quarter of an hour of cooking. It is convenient to let it rest for an hour before serving, sprinkled with parsley.
