I have seen many complaints of clove flavors in beer, however I have also heard great things about beers brewed with clove.
When brewers talk about clove flavors, they typically aren't talking about actual cloves, they are talking about a common phenol flavor/off flavor that most yeasts give off at certain temperatures. These phenols are desireable in some styles, especially wheats and weizens, but very undesireable in most other styles.
Like the last poster said, if you just want a subtle clove flavor, there are yeast strains designed so that they will produce clove flavors at lower fermentation temps, like WLP380, WLP566, and Wyeast 3068. One of those yeasts coupled with a dryhop of 1-2 cloves would give you much more control over what you are trying to accomplish.