Preheat your oven to 200°C (400°F). Arrange the cleaned razor clams on a baking tray, ensuring the shells are stable and facing upwards to hold the filling. Use a layer of rock salt or aluminium foil to keep the clams level if needed.

In a small mixing bowl, combine the softened butter, minced garlic, and a pinch of black pepper. Mix well until the ingredients are fully incorporated, creating a smooth garlic butter. Set aside for use in the next step.

Using a small spoon, spread a thin layer of the garlic butter over the meat of each clam. Be sure to coat evenly, as this will enhance the flavour and keep the clams moist during baking.

In a separate bowl, combine the dry white wine and heavy cream. Gently pour about 1 teaspoon of the mixture into each clam shell. This step will add depth and a subtle richness to the dish.

Generously sprinkle the freshly grated Parmesan cheese over the clams, covering the surface of the meat. Make sure each clam has an even layer of cheese for that signature Parmesana topping.

Place the tray of clams in the preheated oven. Bake for 8-10 minutes, or until the cheese is golden and bubbling, and the clams are cooked through. Avoid overcooking, as this can make the clams rubbery.

While the clams bake, finely chop the fresh parsley. This will be used as a garnish to add a burst of colour and fresh flavour to the final dish.

Remove the clams from the oven and immediately sprinkle the chopped parsley over the top. Allow the clams to cool slightly for 1-2 minutes before serving.

Serve the Machas a la Parmesana directly in their shells on a platter. Add lemon wedges on the side for a zesty contrast. Pair with crusty bread or a crisp white wine to elevate the dining experience.