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.