Preheat the oven to 180C/350F/Gas 4.
Heat the oil in a pan over a medium heat, add the shallots and fry for 1-2 minutes. Add the chopped razor clams and tomato and cook for a further three minutes. Season, to taste, with salt and freshly ground black pepper.
Place the razor clam shells onto a baking tray and spoon the clam mixture into the shells. Sprinkle over the breadcrumbs and parmesan. Add the lemon halves onto the baking tray and transfer to the oven to roast for for 8-10 minutes, or until golden-brown on top.
Serve the stuffed razor clams with the roasted lemon halves.
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