For the congee: In a stockpot, add the oil and carrots, onion, red pepper, celery, garlic and ginger. Sauté for 1 to 2 minutes. Add the mushrooms and sauté for 5 minutes or until they release moisture. Add the stock and rice, bring mixture to a boil. Reduce heat and simmer for 10 minutes. Once the mixture begins to thicken, season with the soy sauce, sesame oil and salt and pepper. Ladle into bowls and top with the chopped greens and geoduck, serve hot. Place shells on a baking tray and place in a 350° F/180° C oven. Roast the shells for 15 minutes, or until they have lightly browned. In a stockpot, add a little oil and add the onion, carrot and celery. Sauté until they begin to brown, add water and bring to a simmer. Add the prawn heads, ginger slices, garlic, lemon grass and cilantro stems. Bring to a boil, reduce heat and simmer for 1 hour. Strain to produce clear broth ready for use. For the spot prawn stock: Place shells on a baking tray and place in a 350° F/180° C oven. Roast the shells for 15 minutes, or until they have lightly browned. In a stockpot, add a little oil and add the onion, carrot and celery. Sauté until they begin to brown, add water and bring to a simmer. Add the prawn heads, ginger slices, garlic, lemon grass and cilantro stems. Bring to a boil, reduce heat and simmer for 1 hour. Strain to produce clear broth ready for use.
