ICYREDD Recipe ⤏ Clams Kokkinisto

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

Cooking Directions

1. 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.

Nutrition Facts

• calories210.1
• carbohydrateContent15.4 g
• cholesterolContent53.1 mg
• fatContent11.3 g
• fiberContent3.1 g
• proteinContent13.4 g
• saturatedFatContent2 g
• sodiumContent984.3 mg
• sugarContent8 g