The usual method to clarify lard or tallow is to strain out the larger particles and then  boil in water.  The fat rises to the top and when cold can be removed and is fairly pure.  But sometimes the fat is contaminated by particles that do not sink to the bottom of the pan when boiled in water and the resulting 'clarified' fat is a little discoloured and contains impurities.  Is there perhaps some additive can be used to clear these way or perhaps some different method of processing in order to get pure, pristine, white fat?  I've been asked to edit the question. Describe the whole process. Sorry I'm a bit late.   Well I cook with lard and it gets contaminated with food particles.  Fish. Potatoes.  Could be anything.  And I fry pork and collect the rendered lard from that.  And roasted pork too.  I put everything together in a pan with cold water and heat it up until boiling at a simmer and then let it simmer for a little while and then switch off, let it cool.  (If there are large lumps of contamination I'll strain them off now).  The fat rises to the top, the contaminants fall down.  Often the bottom of the fat has a layer of finer contaminants but I can scrape that layer off - the body of the fat is good.  What prompts this query is that I've now come across a situation where the contaminants are apparently so fine they don't separate out and fall down - the fat remains discoloured by their presence.  I am seeking a way to clear it completely. 
Typically cream that you buy from the supermarket is homogenized and stabilized so that the cream looks and behaves uniformly when you want to use it. If you get milk from a cow, the cream tends to separate from the water component and create a layer of fat (the cream) on top of the water (largely milk).  The reason it separates is that it is full of small lipo-spheres (think tiny ball-shaped droplets) of fat which are less dense than water, so they float and interact with each other to form larger balls which then from the top layer, kind of like when you shake a vinaigrette and the oil separates at the top over time. When you have homogenized cream, this doesn't happen because the lipo-spheres are even tinier and too small to interact effectively or even to float well.  Now you  are probably wondering where I am going with this - well, what is happening in your frozen cream is that the water component (about 70% of cream) freezes and creates ice crystals and these crystals disrupt the tiny lipo-spheres allowing the fats to again interact and separate out from the water when defrosted. This is a bit patchy in how it happens so the cream appears clotted and looks funny as not all those tiny lipo-spheres are disrupted, so some remain in suspension and still won't interact effectively, while others come apart and form the clumps that you see.  If it was frozen while still cold from when you first opened it, then it should be fine to use, just give it a shake to break up the lumps as much as you can and then beat as you would normally.   As you indicate that there is no smell, this is probably fine to use (I know this advice is late for OP, but maybe it will help someone else later). If it had a smell, that was sour or "bad", then like always, I would advise not to use. 