Method

Peel the potatoes, cut them into evenly sized cubes and cook them in a pan with the chopped onion, olive oil, garlic and bay leaf, then sprinkle with a small amount of fish stock and simmer. In another pan steam the razor clams with the dry Vernaccia with a closed lid, then quickly shell them and add them to the potato soup with the chopped parsley. Season well with salt and white pepper.
Shell the scallops and place two on each skewer. Quickly grill them on a very hot grill, then place them over the potato and razor clam soup with parsley and Vernaccia, drizzle with extra virgin olive oil and serve hot.