Drain the clams from their soaking water. Place them in a large saucepan over medium-high heat with 50 ml of the white wine. Cover and cook for 3 to 4 minutes until the shells open, shaking the pan once halfway through.

Use a slotted spoon to transfer opened clams to a bowl. Discard any that stayed closed. Strain the cooking liquid through a fine-mesh sieve lined with a paper towel to remove grit, then reserve 100 ml of it.

When cool enough to handle, remove clam meat from shells and place in a large mixing bowl. Leave a few in the shell for presentation if you like.

Add the mussels to the same saucepan with the remaining 50 ml of white wine. Cover and cook over medium-high heat for 3 to 4 minutes until all shells have opened.

Transfer mussels with a slotted spoon to a bowl. Discard any unopened ones. Remove mussel meat from shells, reserving a few in the shell for presentation. Add meat to the bowl with the clams.

Combine 2 liters of water, the reserved clam liquid, bay leaf, lemon slice, and 1 tbsp salt in the large saucepan. Bring to a gentle simmer over medium heat.

Add squid rings and tentacles. Cook for 2 to 3 minutes until opaque and just tender. Lift out with a slotted spoon and add to the mixing bowl.

Return the water to a simmer. Add shrimp and cook for 2 to 3 minutes until pink and opaque. Drain and add to the mixing bowl with the other seafood.

While the seafood is still warm, add the olive oil, lemon juice, minced garlic, and half the chopped parsley to the bowl. Season with salt and black pepper.

Toss gently to coat all the seafood evenly. Taste and adjust salt or lemon if needed.

Cover the bowl with plastic wrap and leave to rest at room temperature for 20 minutes before serving. Scatter the remaining parsley over the top just before bringing it to the table.