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

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown

4 c. lobster stock

2 Tbsp. ancho puree

Â Â Salt to taste

Â Â Freshly-grnd black pepper to taste

Â Â cut into 2" sticks

2Â 1/2 c. canned posole rinsed, well liquid removed

Â Â (such as manila or possibly cockles)

Â Â 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
Â Â Cilantro sprigs	1/8 cilantro	$1.09 per cup	$0.02
Total per Serving			$3.28
Total Recipe			$26.28