The main thing when working with a trumpeter is to learn how to cook it correctly so that it remains soft and tender. If the trumpeter's leg (the part that is just eaten) is digested, it will become hard and rubbery. The chef will show you a way of cooking, in which there will be no chance to spoil the delicacy - you will feel the very moment when the clam is exactly ready. Intrigued? 

Next a couple of recipes for a delicious dinner: 

Seviche from avocado trumpeter. The delicate slightly sweetish taste of mollusk is ideal for ceviche. A few companion products, delicate dressing - will not remain indifferent. 

Tube in curry sauce. Curry and trumpeter are a gastronomic couple who sound great on their own. A light garnish of black rice with cabbage pak-choi will add brightness, decorate the taste and serving of the dish.

If the trumpeter calls, then you should go!