In a blender, purée the green onions, basil, tarragon and oil until smooth.
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.
Drain the clams and arrange on a serving plate or serve as part of the coast-to-coast Canadian seafood platter (see recipe).
Cover the herb oil with plastic wrap directly on the surface and refrigerate for up to 2 days, or freeze.