Greek Clam Pasta Sauce

Greek Clam Pasta Sauce

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I am not sure if this is Greek or not but it was inspired by my Greek mother-in-law's Kokkinisto. Serve with rice or thin pasta then sprinkle with feta.


Serves: 6 

  • 1/2 cup diced onion
  • 2 large stalks celery, diced
  • 4 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 1 (800g) tin peeled and diced tomatoes
  • 1 (185g) tin tomato paste
  • 2 (215g) tins whole baby clams, undrained
  • 4 bay leaves
  • 1/2 teaspoon chilli flakes
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt and pepper, to taste
  • 2 tablespoons olive oil

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. In a large saucepan saute the onion, celery and garlic in 2 tablespoons olive oil until tender.
  2. Stir in tomatoes, tomato paste and clams. Season with bay leaves, chilli flakes, oregano, salt and pepper to taste.
  3. Cover and simmer for 1 hour until tomatoes begin to turn deep red in colour and the sauce thickens.
  4. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

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