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Shellfish Posole Stew With Blue Cornbread, Red Chile Butter - Recipe Cost

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4 c. lobster stock
2 Tbsp. ancho puree
    Salt to taste
    Freshly-grnd black pepper to taste
    cut into 2" sticks
2 1/2 c. canned posole rinsed, well liquid removed
    (such as manila or possibly cockles)
    Blue Cornbread, Red Chile Butter (see recipe)
Ingredients Per Serving Qty Common Price Price per Serving
2 Tbsp. unsalted butter 3/4 teaspoon
$3.99 per 16 ounces
$0.03
1 med onion minced 1/8 onion
$0.79 per pound
$0.02
1 Tbsp. pureed chipotle 3/8 teaspoon
$5.29 per 2 1/2 ounces
$0.07
1/4 c. honey 1 1/2 teaspoons
$4.69 per 12 ounces
$0.15
1 c. extra virgin olive oil 2 tablespoons
$5.99 per 16 fluid ounces
$0.37
16 lrg shrimp shelled, deveined 2 shrimp
$6.99 per pound
$0.22
16 lrg sea scallops 2 sea scallops
$9.99 per pound
$1.32
3 med carrots scraped, and 3/8 carrots
$1.49 per pound
$0.08
2 med zucchini cut thin 2" sticks 1/4 zucchini
$1.99 per pound
$0.21
40 sm clams scrubbed 5 clams
$7.99 per pound
$0.79
    Cilantro sprigs 1/8 cilantro
$1.09 per cup
$0.02
Total per Serving $3.28
Total Recipe $26.28
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