Preparation

Wash, peel and finely dice (about 1.5cm) the potatoes and put them in a bowl with water.
Peel and grate the ginger root and set aside.
Wash the parsley, remove the stalks, set aside. Cut the bread into slices of 1cm, then into parallelepipeds of 1cm width and slightly longer than the diameter of the bowl used for serving.
In a deep pot, pour a dribble of oil and brown a clove of garlic in it.
Add the potatoes and cover them completely with vegetable stock, making sure that they are covered by about 1cm of stock until the end of cooking, depending on the desired thickness.
Add Vongolotte e cozze al naturale Isola d’Oro adjusting the amount based on the desired taste (start adding one tablespoon of mussels and two of clams), add half a teaspoon of grated ginger and allow to cook for about 10 minutes.
In the meantime, toast the bread in a frying pan with a dribble of oil, set aside. Once the potatoes are cooked, remove the garlic, blend everything with fresh parsley, salt, pepper and a bit of milk for extra creaminess.
Sieve to make everything smoothly even.
Pour one serving in a bowl garnishing with mussels, clams, parsley, a dribble of oil and a dark bread crouton previously prepared.
Serve hot.