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1
Start by heating canola oil in pot over moderate heat until a deep-fat thermometer registers 380F.
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2
While oil is heating, rinse and drain clam strips in a colander and stir together with buttermilk in a large bowl.
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3
Drain clams well in a colander set over a bowl, at least 5 minutes (reserve drained buttermilk).
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4
Stir together cornstarch, cornmeal, flour, curry powder, celery salt, cayenne, and kosher salt in a large bowl.
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5
Dredge 1 handful of drained clams in flour mixture, then shake in a large sieve over flour bowl to remove excess flour.
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6
Transfer clams, one by one, shaking them again to remove any excess flour mixture, to a baking sheet.
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7
Wash and dry lemons and cut crosswise into 1/16-inch slices.
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8
Dip 3 or 4 slices in reserved buttermilk, let excess drip off, then dredge in flour mixture, shaking off excess (don't use the sieve).
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9
Fry coated clams with coated lemon slices and 1/4 cup parsley sprigs per batch until clams are crisp and golden, about 1 1/2 minutes, then transfer with a slotted spoon to paper towels to drain.
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10
Sprinkle with kosher salt to taste.
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11
Return oil to 380F between batches, removing any bits of fried batter with a fine sieve and coating next batch of clams and lemon slices.
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12
The batches will get progressively darker, but that won't affect the flavor.
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13
Available at Wild Edibles (212-687-4255) and many fish stores with advance notice.
