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GOODNESS
Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
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Recipe

Fried Clams

serves
prep time: 10
cook time: 7

ingredients

  • 2 1/2 quarts canola oil
  • 2 pounds clam strips (about 1 quart)
  • 1 cup cornstarch
  • 1/2 cup cornmeal (preferably yellow, for color)
  • 1/3 cup unbleached all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 2 lemons
  • 1 1/2 cups fresh flat-leaf parsley sprigs, well-dried and loosely packed
  • Kosher salt, to taste
  • Accompaniment: Lemon Coriander Aï,oli

directions

Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380 degrees.

While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl. Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).

Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.

Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour. Transfer clams, 1 by one, shaking them again to remove any excess flour mixture, to a baking sheet. Wash and dry lemons and cut crosswise into 0.063 inch slices. Dip 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).

Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1.5 minutes, then transfer with a slotted spoon to paper towels to drain. Sprinkle with kosher salt to taste. Return oil to 380 degrees between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices. The batches will get progressively darker, but that won't affect the flavor.

Cooks' note:

We used a 1 1/4 gallons heavy wide pot for frying, although an electric fryer will give you a result closer to that of a restaurant fryer.

* Available at Wild Edibles (2353) and many fish stores with advance notice.