Melt butter in large saucepan over medium heat. Add onion and garlic; cook, stirring constantly, for 5 minutes or until softened.
Stir in reserved clam liquid, milk, potatoes, media crema, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 25 to 30 minutes or until potatoes are soft and soup is thickened.
Stir in clams; cook until heated through. Add hot pepper sauce to taste. Serve warm with toasted bread. Garnish with herbs.Servings: 4 to 6