Bring the wine to a boil in a large pot. Add the clams and cover and cook just until they open. Lift the clams out of the pot and onto a plate; strain and reserve the cooking liquid. When cooled, pull off the top (meat-less) clam shells and discard. Cover, refrigerate and reserve the meat-filled half shells until needed.
Remove the sausage from its casing and pull the meat into small nuggets. Heat oil in a wide pot set over medium, to medium-high heat. Add the sausage, onion and garlic and cook 4 to 5 minutes, until the sausage is cooked through. Add the tomatoes, beans, tomato paste, oregano, sugar, pepper and reserved clam cooking liquid. Bring to a simmer and simmer 10 minutes. Gently stir in the reserved clams, return to simmer, and simmer 2 to 3 minutes to heat through. Divide among bowls, sprinkle with parsley and serve.
Note: Rinse clams in cold water before using. Discard any clams that do not close when squeezed before cooking, or that do not open after cooking.