Formed into thick lumps or clots; coagulated or curdled, especially referring to cream or blood.
From Old English 'clot,' related to Germanic words meaning a lump or mass. The -ed suffix makes it past tense or adjectival.
Clotted cream, the thick cream used in British scones, is made by slowly heating cream and letting it separate—it's basically engineered curdling, and it was accidentally discovered by people storing cream over gentle heat.
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