Shellfish Posole Stew with Blue Cornbread and Red Chile Butter

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2 tablespoons unsalted butter

1 medium onion, chopped

4 cups lobster stock

1 tablespoon pureed chipotle

2 tablespoons ancho puree

1/4 cup honey

Salt and freshly ground pepper

1 cup olive oil

16 large shrimp, shelled and deveined

16 large sea scallops

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

2 medium zucchini, cut into thin 2-inch sticks

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

40 small clams, such as manila or cockles

Cilantro sprigs

Blue Cornbread:

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

2 cups coarsely ground blue cornmeal

2 cups all-purpose flour

2 tablespoons baking powder

2 large eggs, lightly beaten

1 teaspoon salt

2 cups buttermilk

Red Chile Butter:

8 tablespoons unsalted butter (1 stick)

1 canned chipotle

1 garlic clove

2 tablespoons chopped red onion

Salt and freshly ground pepper