Ahoy! Steal this chef’s super chowder recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Barney’s Clam Chowder, from Barney’s Beanery, in West Hollywood, Calif.

Opened in 1920, Barney’s Beanery became well-known in the ’60s as a counterculture hangout for such rock ’n’ roll legends as Jim Morrison, Janis Joplin and Jimi Hendrix. (In fact, it is reported that Janis Joplin had her last drink there.) Its name was coined in the Depression era when the restaurant served beans on Route 66; now, under its current chef and co-owner, David Houston, the roadhouse- style restaurant has become a West Hollywood hot spot once again.

About the chef
As the first restaurant David Houston visited when he moved to Los Angeles, Barney’s Beanery holds a special piece in his heart. Taking a liking to its laid-back atmosphere, all-American food and maverick clientele, Houston continued to come back again and again.

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So when a realtor’s flyer landed in his mailbox offering the place for sale, it was a Hollywood tale come true. Since taking over in 2000, Houston has seen business boom, and he recently opened Barney’s Beanery-West, in nearby Santa Monica.

Houston’s career as a restaurateur began in the 1980s, after a midweek visit to a local pool hall in Los Angeles where no empty tables were available. It became immediately clear that any establishment that busy on a Wednesday night had potential for growth.

At the age of 26, the young entrepreneur opened Q’s Billiards in West Los Angeles in 1988. It quickly filled a niche in the L.A. landscape, and Houston opened another Q’s in Old Town Pasadena in 1992. Next on the map was the opening of another Q’s in Santa Barbara.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Lisa Bledsoe / Barney's Beanery

Barney’s Clam Chowder
($7.25 on the menu at Barney's. Cook-at-home cost is $5.12.)

8 ounces canned clam juice ($1.25)
1 cup heavy cream ($0.47)
1 leek, chopped ($0.38)
2 stalks celery, chopped ($0.15)
1 cup yellow onion, chopped ($0.24)
4 tablespoons butter ($0.55)
4 tablespoons plain flour ($0.10)
16 ounces chopped clams ($1.75)
1-1/2 cups diced russet potatoes ($0.22)
2 tablespoons parsley, chopped ($0.01)

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In a stock pot, bring the clam juice to a boil; then reduce to a simmer. Next add the leeks, celery, onions, and cream. Continue to simmer until the celery becomes tender to the touch.

While the broth and vegetables are simmering, combine the butter and flour over medium heat and cook together until smooth in texture. Whisk flour mixture into broth and continue to cook until the chowder begins to thicken.

Add the chopped clams and diced potatoes and cook for 10 additional minutes. Remove from heat and serve with chopped parsley sprinkled on top.

Barney's Beanery
8447 Santa Monica Blvd.
West Hollywood, CA  90069
323-654-2287

Barney's Beanery West
1351 3rd St.
Santa Monica, CA  90401
310-656-5777
http://www.qsbilliards.com/barneysbeanery/location.asp

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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