Clams Kokkinisto

SUBMITTED BY: ICYREDD PHOTO BY: Nik Louvros

"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."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1/2 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
1/2 teaspoon chili pepper flakes
2 teaspoons dried oregano
salt and pepper to taste
2 tablespoons olive oil

READ REVIEWS (11)

DIRECTIONS

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.

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Reviewed on Mar. 3, 2008 by Nik Louvros

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.

5 users found this review helpful