Clams Kokkinisto

    Clams Kokkinisto

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

    Serves: 6 

    • 80g chopped onion
    • 2 large sticks celery, chopped
    • 4 cloves garlic, minced
    • 2 tablespoons olive oil
    • 2 (400g) tins chopped tomatoes
    • 150g tomato puree
    • 1 (280g) tin whole baby clams, undrained
    • 4 bay leaves
    • 1/2 teaspoon dried red chilli flakes
    • 2 teaspoons dried oregano
    • salt and pepper to taste
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a large saucepan, saute the onion, celery and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato puree and clams. Season with bay leaves, chilli 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.
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