Café Beaujolais is a culinary institution that has been around for over 50 years. Nestled on a quiet street this restaurant has been updated with more dining spaces and a young chef that has put his stamp on his own very local California Cuisine. The city of Mendocino holds as special a place in my heart as my husband, and I feel in love there. It is a magical place that feels like you have landed in a small historical town from another time, long ago. The residents are warm and friendly and the nostalgia is the real deal.

Through the years we have visited Café Beaujolais during Margaret Fox’s tenure as owner and chef and loved her legendary breakfasts. In the last few years chef Julian Lopez has manned the stoves, menus and expansion. Recently I was a judge at the Mendocino Crab and Wine contest and found time to enjoy a thoughtful and creative dinner at Café Beaujolais. From the crab cake to begin and the fruit crisp to end our meal my husband and I thought this place never disappoints.

Now, their new cookbook, “The New Café Beaujolais Cookbook” has arrived on my desk with plenty of revised and new recipes from their kitchen. From their clever version of almond croissants and Mendocino fish stew to blackberry crisp and coconut cream pie, the recipes make this one book I am thrilled to own.

I selected this Seriously Simple Clam Chowder that originally was a Margaret Fox special. This is unlike those thick, flour-based versions and much lighter. Margaret describes it as a perfect match for their foggy coastal climate. Half and half add thickness and richness while the corn and potatoes add heft to the broth. Try this when you don’t have much time but yearn for this classic recipe reinvented. Enjoy.

Café Beaujolais Clam Chowder

Makes 6 servings

4 slices bacon, coarsely chopped

3 green onions, minced

1 1/2 pounds red potatoes, unpeeled, cut into ½-inch cubes

1/2 cup finely chopped green or red bell pepper, or a mixture

1/2 cup finely chopped celery

1 tablespoon minced garlic

1 cup cold water

1 cup clam juice

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

1 teaspoon Worcestershire sauce

2 drops Tabasco sauce or 1 pinch cayenne pepper

1 cup frozen corn kernels (do not defrost)

3 (6 1/2-ounce) cans clams, with juice

2 cups half-and-half

1. In a large pot over medium-low heat, saute the bacon until crisp. Set aside. Discard half the fat from the pot. To the pot, add the onions, potatoes, bell pepper, celery, garlic, water, clam juice, salt, pepper, Worcestershire sauce, and Tabasco or cayenne pepper. Bring to a simmer on medium heat, cover, and simmer until the potatoes are tender, about 15 minutes. Stir in the corn.

2. Into another pan, pour the clams with their juice and gently warm over medium-low heat until just warmed through, about 5 minutes. Add the warmed clams to the large pot, along with the half-and-half. Warm through gently; do not boil.

3. Divide the chowder among soup bowls and serve right away.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.