If it really is very starchy perhaps you could add some Beano (amylase) to try to break down the starches into some more simple sugars. But, I think the whole Beano additive is better in theory than in real life from what I have read on here.
If it were me I would just ferment it now and let it clarify during fermentation. By letting it ferment you will reduce the risk of spontaneous fermentation will get a more predictable cider by avoiding the spontaneous fermentation. By the end if it's not clear enough for you you can try clarifiers to help it out.
However, it's hard to give great advice without seeing or tasting it. Additionally, it's hard for us to start with poor ingredients and make an exceptional drink but the yeast seem to have a knack for it. Obviously it's better to start with great ingredients but this might turn out great.
P.S. Welcome to homebrewtalk.