Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6