Our Company Blog

Pete’s Ogunquit Clam Chowder

As the cold days of January roll in, my thoughts go to a great hot bowl of soup that can serve as a starter or a meal. My brother had a restaurant on the coast of Maine where one of his cooks created this chowder that has been a staple in his kitchens for the past 30 years. I’m thinking of a bowl of it right now. The recipe says you can use canned clams and you can…it will still be awesome, however use fresh, reserve the liquor and see the difference.

Shopping List:

  • 2 large russet potatoes, peeled and chopped fine
  • 2 medium carrots chopped fine
  • 2 medium sticks of celery chopped fine
  • 1 onion finely chopped
  • 4 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • 12 ounces sliced hickory smoked bacon
  • 2/3 cup of bottled clam juice
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 3 cups heavy cream
  • 1 cup whole milk
  • 7 oz of canned clams with juice
  • 1 teaspoon white pepper
  • 1 teaspoon Kosher salt

Make a roux… place and melt the butter in a heavy sauce pan and slowly stir in the flour whisk it together with the butter until it is well incorporated and begins to bubble then use a rubber spatula and scrap from the pan and set aside.

In a heavy bottom pot cook the bacon, set it on paper towels when cooked and let it cool. Crumble it at this time. Reserve the bacon fat and add the potatoes to pan and begin to cook about 3 minutes then add the onion, carrots and celery and cook another 4 minutes together. Continue cooking until the potatoes begin to brown and then add the spices and the broth from the bottle and any from the can or fresh clams.

Cook this together until the broth is reduced by half, about 5 minutes. Pour in the heavy cream and milk and bring to a boil. Turn the heat down to a simmer and cook to tender the ingredients and vegetables, about 15 minutes. Then slowly stir in the roux a little at a time to get the desired thickness, I like it loose and a little brothy, not so the spoon stands up in the middle of the soup. Then add your clams, bacon and S&P simmer another few minutes.

Add some crusty French or Italian bread with a bit of butter and it makes a great winter time starter or main dish.

Eat well!

Spicy Charred Fresh Tuna Steaks with Warm Black Bean Salad and Beet Greens

Brush your favorite fresh vegetables with some oil, salt and pepper and toss them on the grill on medium heat and grill them.

  • 4 8oz steaks about 1 inch thick
  • 1/2 cup plain Greek yogurt
  • tablespoon chopped fresh cilantro
  • 1/14 teaspoons sea salt
  • 1 tablespoon course ground black pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon chopped fresh thyme
  • extra virgin olive oil

Black Bean Salad

  • 1/4 cup extra virgin olive oil
  • 1/2 cup finely chopped red onion
  • 1 teaspoon garlic
  • 1 teaspoon fresh oregano
  • 5 cups loose chopped beet greens
  • 1 / 15 oz can black beans drained
  • tablespoon fresh lime juice
  • teaspoon sea salt


  1. The salad is a quick sear. Put the olive oil in a sauté pan and warm the oil. Add the red onion, cook for about 2 minutes and then add your garlic until slightly brown. Add the remaining ingredients give a few stirs about 2 minutes and cover the pan and set it aside.
  2. In a small bowl mix the yogurt and cilantro
  3. In a separate small bowl put the salt, pepper, thyme, chili powder. Mix well. Brush the tuna with oil and season the tuna steaks with the mixture. Let them sit for about an hour refrigerated.
  4. Prepare a two zone fire with your Primo charcoal grill, Saber or one of our state of the art gas grills from Proctor Gas. One side on high the other a medium heat.
  5. Make sure your grill grates are clean and put the steaks on the high head with the cover closed for about 4 minutes a side. You can put the warm salad on the medium heat to warm it up, do not cook it, just get it warm.
  6. Pull and plate the fish, place the salad over the top with a dollop of the yogurt for a cool contrast.

Corn Soufflé

This has been a staple dish on our Thanksgiving table for as long as I can remember, it is always a hit. It is a dish akin to a southern heritage and one my brother picked up in his travels in the South. It is savory sweet and could be served with any meal.

This may be made up to two days ahead of time and warmed slowly in a 250 degree oven. Just cover in plastic wrap and put it in the refrigerator, bring it out to room temperature before you put it back in the oven to heat up, don’t over heat it.

  • 2 inch deep ½ size hotel pan or baking dish
  • 2 dozen eggs
  • 2 qt heavy cream
  • Fresh or Frozen corn kernels
  • 1 1/2 teaspoons of sea salt
  • 1 1/2 cups of sugar

Place corn in a buttered baking dish filling up 2/3 the way up the side of the pan.  In a large mixing bowl combine the eggs, cream and sugar whisk until pale yellow and smooth. Pour mixture over the corn and stir.   Bake uncovered in a 275* oven for approx. 2 hours until custard firms and has a nice golden brown appearance.

News and Updates Part 3

12/01/2014 | On the spot financing

We are now offering on-the-spot financing through our affiliation with the Heritage Family Credit Union. So if you are looking to change out a water heater, change to the Rinnai on-demand hot water, or a new fireplace insert, we can help with the financing right here at Proctor Gas. Call or stop by today for more information. 802-459-3340

12/01/2014 | Decorate your mantle for the holidays and win!

Proctor Gas is offering a $100 gift certificate to the restaurant of your choice (listed below) for the most beautifully decorated mantle.
Email a picture of your decorated mantle to Peter at Proctor Gas by December 20 and you might win a meal at:

The Trak-Inn, The Vermont Inn, Mountain Top Inn, South Side Steak House, Sam’s Steak House, Harry’s Ludlow, Little Harry’s, Table 24, Peppino’s, Choices, Franklins, Garofano’s At Proctor CC, Fish Tail, The Lake House

11/30/2014 | The Art of Fire

At Proctor Gas we have warmth down cold! Check out our Showroom.

11/30/2014 | On Special for the Holidays

The incredible JOI lights check them out: Romantic, ingenious, lighting for a power outage or back yard. Regular $ 179 now only $129 a great gift, or for your home.

A Vermonter’s Roasted Butternut Squash Soup

When I am at home nothing says comfort food like a warm bowl of great soup. I especially like the hardy flavors of fall and none better than this!

  • 5 pounds whole butternut squash (about 2 large), halved lengthwise and seeds removed
  • 2 tablespoons maple syrup
  • 1 tablespoon Big Lenny’s Maple Sriracha
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 large Macintosh apple cut in half peeled and cored
  • 1 medium yellow onion/ diced
  • 8 fresh sage leaves
  • 4 cups good chicken stock
  • 1 cup water
  • 1/3 cup heavy cream
  • Vermont Creamery Crème Fresh or a dollop of Vermont Creamery goat cheese with some toasted pumpkin seeds, for garnish
  • salt and pepper to taste
  1. In a 400 oven place the cut squash on a baking sheet. Brush with 1/4 stick of butter and gently with the maple syrup. After about 20 minutes, add the onions and apple to the roasting pan and finish roasting them together until the squash is tender.
  2. Remove the ingredients from the oven and let them cool. Scrape the flesh of the squash from the skins and discard them.
  3. In a large saucepan (large enough to add the liquid) over medium heat put a 1/4 of a stick of butter, add the squash, apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, for a few minutes – just long enough to incorporate all together
  4. Add the broth and water, stir to combine. Bring to a rolling simmer, break up any large pieces, remain at a simmer for about 15 minutes. Bring the pan from the stove and stir in the cream.
  5. Using a food processor or blender, puree the soup. While the soup is in the blender, add Big Lenny’s Maple Siracha (optional) for a bit of spice. Garnish with the incredible products from Vermont Creamery Crème Fresh or Goat Cheese and some toasted pumpkin seeds.