A chef wanted to make a clam chowder ravioli. Specifically a New England chowder ravioli in a Manhattan clam chowder sauce. This idea blossomed in the recent workshop where we (12 chefs and I) took a good hard look at Club Classics: from chowder to crab cakes. After establishing the filling and sauce, we looked at the pasta dough to continue the theme. We flavored it with roasted oyster crackers and Old Bay. The aroma of the crackers permeated the dough and the traditional soup garnish tied the dish together.