Place the butter, garlic, dandelion and parsley into a food processor. Blend until smooth. Check for seasoning.
Spread the butter mixture over the flesh of each razor clam, cover with plastic and refrigerate until ready to cook. This can be done several hours before serving.
Heat an oven grill to the highest setting and set the oven rack about 5 cm below the element.
Lay the filled razor clams onto a baking tray, ensuring they are level to minimise the butter from melting and pouring out of the shells.
Place the tray onto the oven rack and grill for approximately 4 minutes. Carefully remove the tray from the grill, scatter the parmesan over the clams, then return the tray to the grill for a further 1 minute.
Serve immediately with your salad of choice.
* To clean the razor clams, there are many tutorials online you can check out. Here’s a basic one that’s easy to follow.