This chowder is nearly done when you open the can. Warm it gently with a splash of cream and a handful of oyster crackers stirred in for body, letting the salt pork render its fat and flavor into the pot. A weeknight supper that tastes like the diner down by the harbor.

Serves 2. 15 minutes, 10 at the stove.

About 690 calories a serving, 20 g protein, 82 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 2 ounces of salt pork into small cubes and put them in a pot over medium heat. Cook until the fat renders and the pork crisps at the edges, about 5 minutes, stirring once. The pieces should be golden and have given up most of their fat.5 min
2. Pour the entire can of clam chowder into the pot with the rendered salt pork and fat. Add 1 tablespoon of butter and stir until it dissolves. Bring to a gentle simmer, then add 1 cup of oyster crackers and stir to distribute them. The crackers will soften and thicken the chowder as it cooks.
3. Simmer gently for 5 minutes, stirring often, until the crackers have mostly dissolved and the broth is creamy and thick. Taste and add salt and pepper as needed; the salt pork and chowder are already seasoned, so go slowly. Ladle into bowls and serve at once.5 min

Note Swap salt pork for 2 ounces of diced smoked bacon if you prefer. Leftovers keep covered in the fridge for two days and reheat gently on the stovetop with a splash of water. Serve with crusty bread and a simple salad or coleslaw on the side to cut the richness.