The cloudiness, I find, adds a greater complexity and body and astringency. But is there some reason why commercial ciders are clear? Does the murk interfere with the yeast or something?
I can tell you've been drinking the mass-marketed stuff!
Not all ciders are created equal, as I can tell you're starting to guess. I enjoy a good, traditional "scrumpy" from the old country, as well as farmhouse French ciders when I can find them. I can guarantee that none of them would sacrifice flavor for appearance. These types of ciders are often bottled right out of the bright tanks w/o clarification agents or filtration which can strip flavor "noids". That's why we make our own!
Check out the Cider & Perry page @ http://www.ciderandperry.co.uk/
for some great ideas & recipes.