Heat oil, garlic, and chiles in a 12" skillet over medium heat. Cook, swirling pan occasionally, until garlic is pale golden brown, about 6 minutes. Increase heat to high, add razor clams and wine, and cook, covered, until clams are just cooked through, about 3 minutes. Add parsley and season with salt; toss razor clams to coat with sauce. Transfer clams to a serving platter and drizzle with remaining sauce.
Pairing Note: Cava (a sparkling wine), like the bright Juve y Camps Reserva de la Familia 2005 ($15), is a natural partner for this dish.