Gordon Ramsay adds a new flavor to this classic Bouillabaisse recipe

Maine - Lobster and Clam Bouillabaisse. (Credit: National Geographic/Justin Mandel)
Maine - Lobster and Clam Bouillabaisse. (Credit: National Geographic/Justin Mandel) /

On Gordon Ramsay Uncharted Maine episode, this classic Bouillabaisse recipe has a unique ingredient that adds nuance to the recipe. While the recipe is filled with a delicious seafood bounty from the cold waters of Maine, the classic stew is a dish that might become the ultimate comfort food on the family table.

Maine seafood is considered by some as the jewel of the ocean. While many people think of the succulent, sweet Maine lobster, it isn’t the only seafood on the menu. From oysters to clams to even seaweed, the seafood bounty is plentiful.

As seen in every Gordon Ramsay Uncharted episode, the celebrated chef has to impress locals in the finale meal. Although a simple lobster dish is always a delicious choice, Ramsay looks to a classic Bouillabaisse recipe to receive high praise. But, Ramsay adds a new twist to the Provencal seafood stew.

In this recipe, Ramsay chooses to grill the clams instead of just steaming them in the tomato broth. By grilling the clams, there is a smoky flavor that adds depth to the dish. Although not quite umami, the grilling aspect is another layer that just makes each bite even more comforting.

The combination of the sweet lobster meat with the grilled, briny clams is the perfect complement to the tomatoes and potatoes. With a loaf of crunchy bread and a glass of chilled wine, it is the perfect Sunday dinner.

Here’s how to make a classic Bouillabaisse recipe with a little Gordon Ramsay twist.


  • ¼ cup olive oil
  • 1 yellow onion, thinly sliced
  • 1 pound heirloom cherry tomatoes
  • 3 garlic cloves, thinly sliced
  • 1 pound peewee potatoes
  • 4 springs thyme, picked
  • 1 teaspoon chili flakes
  • 1 saffron thread, optional
  • ¼ cup tomato paste
  • Kosher salt
  • ½ cup white wine
  • 4 cups seafood stock
  • 1 whole lobster, about 1 ½ pounds, par-boiled and meat picked, claws whole and shells saved
  • 2 pounds clams, cleaned
  • 1 lemon
  • Picked parsley leaved
  • Chopped fennel fronds
  • Crusty bread for serving


  • In a large stock pot, heat oil olive, add onions and cook till tender. Add garlic, cherry tomatoes, until blistered. Add potatoes, thyme, chili flakes and saffron. Season with salt and pepper.
  • Add tomato paste to center of the pan, stir to caramelize. Deglaze with the white wine. Add seafood stock, lobster shells and shimmer for about 30 minutes. Remove lobster shells.
  • Add clams, cover with lid and steam. Once clams have opened, add lobster. Stir to combine. A touch of lemon juice can be added if needed/desired.
  • Serve in bowls, top with parsley and fennel fronds alongside a piece of bread.

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What do you think of this version of the classic Bouillabaisse recipe? Are you excited to try it?