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1
In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes.
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2
Add the stock and simmer for 30 minutes.
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3
Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes.
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4
Season with salt and pepper to taste.
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5
In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side.
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6
Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams.
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7
Simmer, covered for 4 to 5 minutes, or until the clams open.
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8
Discard any that do not open.
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9
Correct the seasoning.
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10
Preheat oven to 400 degrees F.
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11
In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt.
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12
Process 20 to 30 seconds, until just mixed.
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13
You may have to do this in 2 batches.
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14
Pour in the buttermilk and process for 20 seconds more.
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15
Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden.
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16
Cut into squares.
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17
Serve hot with red chile butter.
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18
In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste.
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19
Process until completely mixed.
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20
Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border.
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21
Roll up the butter in the paper to make a log.
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22
Refrigerate at least 1 hour.
