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Soak the razor clams in salted water for a few hours, changing the water from time to time, in order to allow the releasing of sand, and then wash them very well. Peel and chop the onion. Peel the sweet potatoes, cut into small cubes, wash and set aside in water.
Put the razor clams in a pot and cover with water. When into the boil, drain but keep the stock, which must be strained through a thin cloth.
Then, remove the razor clams from its shells. In a pan with olive oil, sauté the onion, the bay leaf and the garlic, finely chopped. When it starts to brown, add the tomato paste, refresh with white wine, add some stock from the razor clams and then add the potatoes and let them simmer, covered by the stock. Place the lid and allow to cook on medium heat, stirring from time to time. If you like, add chilli and check the salt.
At the end, when the potatoes are almost done, add the razor clams, stir gently and let it simmer.
