Wash the clams and mussels thoroughly under running water. Soak them in water for 30 minutes to remove any sand. (Clams are small, grayish-brown shells; mussels have softer, larger meat and a stronger flavor. You can use both or just one.) Melt 2 cubes of butter with some oil in a pot. Add the flour and stir until it changes color. Pour in the milk and stir, then add water until you reach your desired consistency (you can use pasta cooking water if you have it). Stir well to avoid lumps. Add all the spices.

Wash the shellfish one last time and place them in a pot with 1 cup of water to help remove excess salt. Stir until the shells open. Transfer the opened shellfish to the pot from step 3 after finishing that step.

Chop the onion and sauté it in ghee or butter. Add the garlic and cilantro, and when fragrant, add the chopped carrot, potato, and bell pepper. Add part of the sauce from step 1. Blend everything with a hand blender or food processor until completely creamy. Return everything to one pot and add the mushrooms.

Now that everything is in the same pot, cook for 7 minutes on the stove, then turn off the heat so the shellfish stays tender. Garnish with dried parsley. Enjoy!
Small tip: When washing the shellfish at the beginning, discard any that are open or broken. After cooking, discard any that do not open.