Clams Kokkinisto

    (33)
    1 hour 15 min

    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.


    30 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (27)

    by
    17

    This was absolutely amazing! Everything about this recipe was awesome, from preparation to eating the leftovers the next day! This is definitely easy to prepare, and was fun to make with the kids. The aroma throughout the house was spell bounding and the taste is wonderful. For me it bought back memories of when I was visiting my family in Corfu and is the perfect comfort food. I added the extra clams, not because of just what the other reviewers suggested, but because I love clams as well. I also sprinkled a little feta cheese on top and man oh man, everyones plates were clean. I HIGHLY suggest this recipe and will be making it over and over again.  -  03 Mar 2008  (Review from Allrecipes US | Canada)

    by
    12

    This was FABULOUS!!!!!! I do love clams so I may be a bit biased. I used garlic peeled tomatoes and doubled the amount of garlic called for and also doubled the amount of clams (minus the juice on the doubling portions). The flavours in this sauce were wonderful!!!! I would rate this in my top 5 pasta dishes ever. I rate this a 10 star recipe and my husband rated it a 4.5 star recipe. We would both want this again on our regular rotation. I served this with a salad and some garlic bread. I also served the dish over spaghetti with feta cheese. When I make this dish again (which I definitely will!) I will use all fresh tomatoes in place of the canned. I think with all the spices in this dish...the fresh tomatoes would be an amazing enhancement. This was a GREAT one!! A MUST try...especially if you love garlic and clams like we do!!! Thank you!!!!!!  -  18 Mar 2008  (Review from Allrecipes US | Canada)

    by
    11

    It's funny...when it's been awhile since I've found a 5-star recipe, I start to get antsy and try to give 5 stars to 3- or 4-star recipes. It takes a recipe like this to bring me back down to earth and remind me that there IS such a thing as a TRUE 5-STAR RECIPE!! This dish is absolutely AWESOME. I would totally go to a restaurant JUST to eat this meal. It's super easy to make, it looks pretty, and HOLY CRUD does it taste GOOD. The only change I made was to double the clams (extra clams were drained). I served it over whole wheat pasta and topped with feta, as suggested by the recipe submitter. Thanks so much to Jennifer AND her mother-in-law for this perfect recipe. :-) UPDATE: I made this again tonight with what I had on hand. I was not able to add the extra clams or top with feta. Man, what a DIFFERENCE!! Tonight's version was on the "good" side of "Ok." From now on, I will ALWAYS make sure to double the clams and top with feta!!  -  20 Dec 2007  (Review from Allrecipes US | Canada)

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