Golden razor clams

Preparation:

Preparation: Wash the razor clams very carefully, then soak them in cold water and leave them there for 2 hours, changing the water every 30 minutes. Prepare a finely chopped garlic and parsley. Melt the butter in a pan and start to color the breadcrumbs, stirring constantly with a wooden spoon. Remove the pan from the heat and add the chopped garlic and parsley to the breadcrumbs, with a pinch of salt and a pinch of pepper. Loosen the mixture with two tablespoons of oil and mix everything thoroughly. When the time comes, drain the razor clams and let them open over a high flame, in a pan without any seasoning; then remove them from the heat, let them cool and remove the empty shells. Distribute the prepared mixture on the other shells. Arrange the stuffed razor clams in a large baking dish, sprinkle them with a drizzle of oil and bake them at 200 degrees for 15 minutes. Serve immediately, bringing the dish directly to the table.