Instructions: Heat oil in heavy large deep skillet over medium-low heat. Add onion and bay leaf and saute until onion is golden, about 10 minutes. Add wine and simmer 1 minute. Season with salt and pepper. Arrange clams atop beans.

Increase heat to medium-high. Cover and cook until clams open, about 8 minutes. Discard any that do not open. Transfer clams to dish. Remove half of clams from shells and stir into beans. Mix tomatoes and parsley into beans. Mound lima bean mixture in large shallow bowl. Top with remaining clams in their shells and serve.

Serves 6.

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