Maybe it's because the word "clot" is kind of gross? We should just brand it as Devonshire cream and I think everyone would be quite okay with that. I don't think clotted cream is going to make its way over to the States any time soon, unfortunately. Luckily for me, it's easy enough to make clotted cream at home. The most difficult part is sourcing heavy cream that hasn't been ultra pasteurized. You need to use a low-temp pasteurized cream for this, and I'll explain why below.
2 pints heavy cream - not ultra pasteurized
So, I found these little excerpts from old British cookbooks that explain the clotted cream making process. Basically, the goal is to gently heat the cream to encourage clots to form and then chill the clots to farther solidify them.
In the olden days, it was more difficult to control the temperature of an oven so the heating process was done on the stove with a carefully watched double boiler and you are definitely welcome to use this method today. However, with technology on our side now, we can control our oven temperature rather easily and have no obligation to "babysit" the cream, so that is the method that I prefer and that is the method that I am sharing.
You want to leave the cream in the oven long enough for the surface to be filled with thick clotted cream that looks yellow and crackled.