Yes, clove flavors come from 4-vinyl guiacol, a phenol. Assuming you have an OG of 1.050 and a stir plate, Mr Malty suggests a 1 liter starter with one smack pack. Maybe increase that by 50% with a 1.5L starter? I've never intentionally overpitched - other than reusing yeast cakes, which I don't do anymore - so I can only guess.
This paper suggests you can also inhibit esterification by overaerating the wort. Apparently O2 inhibits the transferase enzyme that sticks an acetyl group onto ethanol. If you have an O2 setup, maybe you could double the time you aerate. PM me with your email if you can't see the full paper and I can send you a PDF.
My (untrained) sensory perception is that esters overwhelm phenols, like rock beats scissors.