To begin, finely mince 1 clove garlic; set aside. Thinly slice the other 2 cloves. In a medium saucepan, combine 3 cups water, 1 tablespoon fish sauce, sliced ginger and chili flakes, if using; bring to a boil. Lower the heat to a simmer and add the cooked rice. Keep the rice at a mild bubble, stirring frequently as the rice absorbs the liquid and the grains begin to shred, about 20 to 25 minutes. Add additional water if the rice turns too sticky before it becomes porridge-y.

While the rice cooks, heat oil over medium-high heat in a skillet with a lid that is large enough to cover. Add sliced garlic. Keep an eye on those slices, because they will go from uncooked to infuriatingly acrid in a heartbeat. As soon as they turn golden brown and crispy, remove from oil and drain on paper towels. Set aside. Add the clams to the skillet with the clam juice or additional water and cover tightly. Give the pan a good shake every minute or so. Lift the lid after 5 minutes and remove any clams that have opened; set aside and keep warm. Check any remaining clams after another 2 to 3 minutes, discarding any that haven’t opened after 10 minutes. Pour remaining liquid into to the congee.

In the same skillet, heat the butter or olive oil over medium-high heat. Sauté peas for 1 to 2 minutes, until bright green and still crisp. Season to taste with salt and pepper.

Taste the congee. Add additional tablespoon fish sauce or chili flakes to the pot if desired. Ladle piping hot congee into 2 warm serving bowls. Arrange clams on top. Festoon with greens and crispy garlic slices. Drizzle with sesame oil and soy to taste. Garnish with anything crispy, spicy, salty or creamy that appeals to your sense of seasonal abundance.