Trumpeters are large gastropods of the order Neogastropoda. Most trumpeters are edible and fished off the coast of Sakhalin Island on a commercial scale. Molluscs are caught on dead fish, and the dense muscular process of the abdominal wall - the so-called "leg" is used for food. Delicate orange-colored meat is a source of iodine, fluoride and other beneficial trace elements.
There are many recipes and methods for making a trumpeter. Some use clever tricks to extract the clam from its swirling shell, some boil a trumpeter right in it. Clam meat is baked, boiled, and cream soups are made from them. In a short review article, it makes sense to list the most popular recipes and provide tips from top chefs.
Frozen trumpeter meat is most commonly found on the market. Before you start creating any dish, this meat must be thawed at room temperature. The easiest recipe for making a clam is to chop and boil its meat in steam or in acidified water for 10-12 minutes. Boiled trumpeters are served with olive oil or vinegar, both hot and cold.
More interesting is the recipe for making a trumpeter in pink sauce. Aside from shellfish, you don't need many ingredients: half a glass of homemade mayonnaise (store-bought mayonnaise is also fine), as well as pink and black pepper. Salt to taste.
Defrost and boil the trumpeter as described above. Then rinse the clam under running water and cut into neat rings. Now mix the mayonnaise with the pepper mixture and pour the trumpeter with the mixture.
Finally - a trumpeter "in the oriental". The main ingredients, not counting the shellfish: one carrot, one bell pepper, onion, 3 tablespoons. soy sauce, 2 tablespoons lemon sedge, 4 tablespoons vegetable oil, black pepper and garlic. Boil the trumpeter, then chop the vegetables, sauté them in olive or soybean oil, then add the finely chopped trumpeter and spices. Pour in lemon juice, stir well - and you can turn it off. Let the dish steep, use rice as a side dish.
