Recipe for Shellfish Posole Stew with Blue Cornbread, Red Chile Butter 
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Yield:
8
Ingredients:
Amount Ingredient
2 tbl unsalted butter
1 med onion chopped
4 cup lobster stock
1 tbl pureed chipotle
2 tbl ancho puree
1/4 cup honey
Salt to taste
Freshly-ground black pepper to taste
1 cup olive oil
16 lrg shrimp shelled, deveined
16 lrg sea scallops
3 med carrots scraped, and
cut into 2" sticks
2 med zucchini cut thin 2" sticks
1/2 cup canned posole rinsed, well drained
40 sm clams scrubbed
(such as manila or cockles)
Cilantro sprigs
Instructions:
Instructions: In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes. Add the stock and simmer for 30 minutes. Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes. Season with salt and pepper to taste.

In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side. Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 minutes, or until the clams open. Discard any that do not open. Correct the seasoning.

This recipe yields 8 servings.

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