Clams Kokkinisto recipe

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Ingredients

½ cup chopped onion
2 large stalks celery, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can canned peeled and diced tomatoes
1 (6 ounce) can tomato paste
2 (7 ounce) cans whole baby clams, undrained
4 bay leaves
½ teaspoon chili pepper flakes
2 teaspoons dried oregano
salt and pepper to taste
2 tablespoons olive oil

Nutrition Info

210.1 calories
carbohydrate: 15.4 g
cholesterol: 53.1 mg
fat: 11.3 g
fiber: 3.1 g
protein: 13.4 g
saturatedFat: 2 g
servingSize: -
sodium: 984.3 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

Recipe Yield

6 servings

Recipe Note

Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.

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