In a large skillet over high heat, combine the clams and 2 tbsp (30 ml) of the herb oil. Keep the remaining herb oil for another use. Cover and cook for 5 minutes or until the clams begin to open. Remove from the heat and stir until all the clams have opened. Discard any that remain closed. Let cool, then transfer to a bowl and refrigerate for 1 hour or until completely chilled.