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Shellfish Posole Stew With Blue Cornbread And Red Chile Butter Recipe

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Ingredients for 8 servings

salt and freshly ground pepper

2 medium zucchini, cut into thin 2-inch sticks

1/4 cup honey

1 canned chipotle

2 tablespoons unsalted butter

1 teaspoon salt

cilantro sprigs

2 1/2 cups canned posole, rinsed and well drained

2 tablespoons chopped red onion

2 cups buttermilk

8 tablespoons unsalted butter (1 stick)

16 large sea scallops

1/2 pound (2 sticks) unsalted butter, at room temperature

3 medium carrots, scraped and cut into 2-inch sticks

2 cups coarsely ground blue cornmeal

1 medium onion, chopped

2 tablespoons baking powder

2 large eggs, lightly beaten

4 cups lobster stock

40 small clams, such as manila or cockles

16 large shrimp, shelled and deveined

1 garlic clove

1 tablespoon pureed chipotle

2 cups all-purpose flour

1 cup olive oil

2 tablespoons ancho puree

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