Depending on the style of beer, I wouldn't necessarily worry about splitting the yeast accurately, especially if you use a start. When you put them both together, you've blended them for one homegenous brew.
You have several easier options:
1. Get another bucket. They're cheap, like monoaction said.
2. Whirfloc or Irish Moss during the last 15 minutes of the boil.
3. Rapidly cooking the hot wort before going into the fermenter helps with clarity.
4. Long primary and then cold crash also helps with clarity.
I don't secondary and my beers are crystal clear.