DIRECTIONS
Toss beans in a medium bowl with a drizzle of oil.
Season with salt and pepper. Set aside.
Halve fennel. Remove and save fronds.
Thinly slice one half of fennel and transfer to a medium bowl along with fronds.
Place a damp paper towel directly on fennel to help prevent browning and set aside.
Finely chop remaining half of fennel.
Heat 1/4 cup oil in a large heavy pot over medium.
Add chopped fennel, garlic and rosemary sprig.
Cook for 5 minutes, stirring often, until fennel is translucent and tender, but still has some bite.
Add clams and lemon zest to pot.
Squeeze in juice from a lemon half, cover pot and cook until some clams start to open, 5–7 minutes.
Toss and stir clams. Use a slotted spoon to transfer any open ones to a medium bowl.
Cover pot and cook until remaining clams open, checking often and transferring them to bowl as they are done, 7–9 minutes. Discard any clams that don’t open.
Add reserved, seasoned beans to pot and stir to combine. Thin out sauce with water if it looks too tight.
Return clams to pot and add half of parsley. Toss well.
Add remaining parsley to bowl with reserved sliced fennel and add squeeze of remaining lemon half.
Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
Serve clams topped with salad and toasted bread for dipping into sauce.