Saute 1/4 cup onions and 1 clove of garlic in butter. Add 2 cans fresh clams, clam juice, 2 cups diced potatoes, and cook until potatoes are done. Fold first mixture into rue and season to taste.

BUTTER RUE:

Melt 2 tablespoons of butter in a pan and before allowing it to brown, stir in 1 tablespoon of flour. Add 1/2 cup of milk, followed by the cream. Stir until thickened.