Cook the beans. Combine the beans in a large stockpot with the water and bring to a boil over medium-high heat. Just before it reaches a boil, skim off any foam that rises to the surface. Clean all impurities from the legumes. Gently stir in the vegetables, oil and paprika, reduce the heat to low and cook, gently simmering and stirring as little as possible, for 1 ½ to 2 hours, or until the beans are tender. The beans are reeady when tey are still lsightly firm but have a creamy and delicate interior texture. Season with the salt, using more or less to taste. All small amounts of stock or water as needed to keep the liquid level high enough to just cover the beans.
Make the clams and salsa verde. Heat the oil over medium heat in a large sauté pan and fry the garlic with the ñora peppers, tilting and shaking the pan to help cool the oil under the garlic and pepper. Cook until the garlic is lightly browned and the peppers from the pan; discard the peppers. Mince the garlic and add it to the parsley oil.
Add the flour and cook, stirring constantly without burning or changing color for 30 seconds, or until the flour is smoothly incorporated and the mixture resembles wet sand.
Add the clams to the skillet with ¼ cup of the shopped parsley. Fry for 2 ½ to 3 minutes, or until the clams begin to open, using a whisk or shaking the skillet constantly to avoid burning the flour.
Turn the heat to high, add the 2 cups of hot water and the remaining parsley, and cook until the sauce has reduced by half and thickened, 3 to 4 minutes. The sauce may appear a bit thicker than desired, at this point, but the clams will continue to give off their liquid. Season to taste with ¾ teaspoon of salt, ¼ teaspoon of pepper, and the lemon juice.
Remove the clams with a slotted spoon as they open, placing them in a covered bowl or pan in a warm place (a warm oven is fine).
Measure 1 cup of beans into a large soup bowl. Arrange 5 clams around the beans. Pour the sauce over the beans, then drizzle the clams and the beans with 2 teaspoons of parsley oil. Sprinkle each plate with a pinch each of salt and pepper. Serve immediately.