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Ritz Cavatelli “Clam Chowder”

RITZ Crackers infused cavatelli in a clam chowder sauce, topped with herbs & RITZ Cracker crumble. 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mondolez Snack and Dessert Solutions and FOH.

RITZ Crackers Cavatelli


  • 1 pint RITZ Crackers, blitzed
  • 1 pint Semolina flour
  • 3 ea. Eggs
  • 4 tbsp. Water (approx)
  • 2 tsp. Salt
  • 1 tbsp. Olive oil


  1. Add everything into a food processor and process until a dough forms.
  2. Remove and knead for 7 -10 minutes.
  3. Let rest for 30 minutes.
  4. Roll out into 1/2 inch cylinders and cut into about 3/4 inch balls. Roll on a fork or gnocchi board.
  5. Boil in seasoned water until cooked through.
  6. Toss in the sauce clam chowder sauce with chopped clams.

Clam Chowder Base


  • 1/2 lb. Bacon lardons
  • 1/4 cup Leeks, sliced thin
  • 1 cup Heavy cream
  • 1 cup Clam jus or juice


  1. Saute bacon and leeks, deglaze with clam jus and cream.
  2. Reduce to nape/sauce consistency. (Make after pasta is rolled and ready to cook).

Garnish dish with chopped herbs and blitz RITZ Crackers.