Jacques Pepin cooking in a kitchen.
Jacques Pépin's Secret Ingredient For Clam Chowder With A Kick
By Kuamel Stewart
Jacques Pépin's tips for budding home chefs are invaluable, which is why you should follow his lead for giving clam chowder a flavorful kick.

Pepin shared this tip in his “Cooking at Home” series, where he added about 2 to 3 tablespoons of minced jalapeño peppers to his chowder as it boiled.
Jalapeno peppers measure between 2,000 and 8,000 Scoville Heat Units (SHU), which is milder compared to the spiciest peppers, which are around 1,000,000 SHUs.
However, Pepin advises testing the clam chowder once the jalapeno peppers are added to ensure it’s within your spice tolerance.