Being that A. is actually from Maine (woooo), and therefore an expert on chowders, moose, and the ocean, I grilled him on his definition of a good chowder. He said, lots of seafood, thick (like can stand a spoon up in it), and a good tasting broth. While this chowder didn’t meant the density criteria, it stood up on all other accounts. The broth was nice and flavorful, it had lots of bacon and clams, cute little slices of fingerling potatoes, and a nice little mince of carrots and celery on top.
However, then the other shoe fell. I don’t actually like clam chowder. I mean, I’m from Maryland, where we have lovely, luscious, sherry laced crab bisque. Clam chowder is a sad, sad substitution. I just don’t get the whole clam bubble gum thing. All the other food is gone from my mouth, and I’m left chewing clams.
But I do love the Old Port Sea Grill, and they’ve yet to do any wrong in my eyes. So while it may not offer you the quintessential Maine experience (I bet that can be had across the street at Gilbert’s or Dry Dock), the raw bar and cocktails are worth a visit.
To see how other bloggers fared in their Chowder reviews, visit the round up at Portland Food Map.