Hold on now . . . Belgian wits are supposed to be yeasty. Usually you don't want it to clear out too much, instead you want that yeast all in the pour. So the real issue is how do you get the chunky yeast resuspended? I would recommend the standard wit or hefe pouring instructions of pouring about 3/4 of the bottle out, then swirling the final 1/4 in the bottle to resuspend the yeast and hopefully break up the "chunks", then pour it all in. You just may need to be a bit more vigorous in your swirling to resuspend this yeast.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel