INGREDIENTS
46 oz
Clam, Juice
4
Cans Clam
2
Bay leaves
2
Carrots
2
Stalks Celery
1 cup
Celery root
4 cloves
Garlic
1/2 cup
Parsley
2 tsp
Thyme, Dried
28 oz
Tomatoes, Fire Roasted
2 tbsp
Tomato paste
1 tbsp
Fish sauce
1 tbsp
Avocado oil
1/2 tsp
Pepper
1 pinch
Red pepper flakes
1 tsp
Salt
1 tbsp
Ghee