Preheat a Dutch Oven over medium-low heat. Once it is warm, add the olive oil and let it get hot before adding in your cubed pancetta. Cook until the pancetta has rendered its fat, about 10 minutes. Remove from the pan, reserving the fat.

Add the onion and garlic and sauté until soft and lightly browned, about 5-7 minutes. Sprinkle in the dried oregano and stir to combine.

Add the clams to the Dutch Oven, followed by the white wine, and cover with lid until the clams open, about 5 minutes. Discard any clams that don’t open.

Reduce to a simmer and add the reserved pancetta and cooked beans, gently mixing everything together. Cook for about 5 minutes.

Adjust seasonings to your liking with salt and pepper and finish with parsley.

Serve with crusty bread and a lemon wedge and enjoy.