In a large Dutch oven or stockpot, heat the oil over high heat until it begins to shimmer, about 1 minute. Stir in the clams, then add the wine and half of the clam juice. Cover the pot and cook, shaking the pot a few times, until all the clams open, about 5 minutes.
Using a slotted spoon, transfer the clams to a large bowl, discarding any that do not open, and let cool slightly. Once c