To marinate beans:To a mixing bowl, add beans, ¼ cup olive oil, vinegar, salt, and pepper; toss to combine and set aside.
To prepare fennel: Quarter and core fennel bulb. Using a mandoline, cut fennel into thin slices.
To a large pan set over medium heat, add remaining ¼ cup oil. When oil is shimmering, add fennel, shallot, and garlic. Season with salt and pepper and sauté until fennel is softened, about 5 minutes.
Add wine, clams, lemon zest, and half of lemon juice to the pan with fennel. Stir, cover with a glass lid, and cook until clams begin to open, 5 to 7 minutes. Remove any of the opened clams to a bowl, cover the pan again, and continue to cook until the rest of the clams open, a few more minutes. Discard the clams that did not open.
Add opened clams back to the pan, along with marinated beans. Cook just until the beans are heated through, about 2 minutes.
Taste and adjust seasoning with salt, pepper, and remaining lemon juice. Add reserved fennel fronds and chopped parsley and gently stir to coat.
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