Clams Kokkinisto

Clams Kokkinisto


30 people made this

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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