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Greek Clams Kokkinisto

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Greek
Greek Clams Kokkinisto
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
Instructions
1
Combine the onion, celery, and garlic in a large saucepan and heat 2 tablespoons of olive oil over medium-high heat until they become soft and fragrant. Add the tomatoes, tomato paste, and clams to the saucepan, stirring well to combine. Season with bay leaves, a pinch of heat from chili pepper flakes, dried oregano, and a touch of salt and pepper to suit your taste. Bring the mixture to a boil, then cover it and let it cook for 1 hour, or until the tomatoes have transformed into a deep reddish hue and the sauce has reached a rich, thick consistency. Just before the cooking time is up, stir in the remaining 2 tablespoons of olive oil to add a finishing touch.