Clamcakes’ similarity to crab cakes ends with the name; they are heavier in the “cake” department, more fritters or hush puppies than seafood patties. They’re mildly seasoned, perhaps with a bit of garlic, black pepper, or paprika. They may contain a touch of cornmeal, but typically are made with an all white flour batter. Some are chewy and soft, like savory funnel cake, while others are crisp on the outside and fluffy within. Most importantly, they are generously filled with minced fresh clams. The most reverent of recipes call for whole-belly quahogs and clam liquor, ingredients that perfume the hot-out-of-the-fryer dough with rich, briny steam.