Heat a drizzle of olive oil in a large sauté pan over medium-high heat. Add the pork and cook until caramelized and crispy, breaking it up as it cooks.

Remove pork with a slotted spoon and set aside, keeping the fat in the pan.

Lower heat to medium, add shallots, and cook for 1 minute. Add garlic and cook another minute, stirring frequently.

Pour in white wine to deglaze the pan, scraping up any brown bits. Bring to a boil over medium-high heat.

Return pork to the pan, add the clams, and cover immediately with a lid. Cook until clams open, about 5–7 minutes.

Discard any clams that do not open.

Serve clams and pork mixture over cooked lima beans. Spoon broth over top and finish with chopped parsley. Enjoy immediately.