1. Prepare the broth by dissolving 16 g of Granular Seasoning in 1 l of boiling water.
2. Sauté the shallot in a saucepan with extra virgin olive oil.
3. Add the drained beans and cover with hot broth until the beans are tender.
4. Add the shelled clams, the Pomopronto and a generous amount of chili pepper.
5. Leave to cook until the beans start to disintegrate.
6. Serve hot.