I've posted this before I think, but I follow this blog and there is some good information on clear beer here and here. Plus, there is plenty of clear beer porn throughout the blog.
To summarize his method, "Strong boil, remember the whirlfloc, quick chill. Then cold crash, gelatin, and cold condition." Following this advice, I get clear beer, without long conditioning, regardless of the hop or malt character of the beer. Sure gelatin robs some of the hop character, but I just add more to compensate before I use the gelatin and I still end up with a hoppy nose and flavor in my IPA's.
Poorly floculating yeast strains on the other hand are a different story for me. Without a longer condition period, I still end up with some cloudiness, but given enough time, they eventually pour clear. I split one batch between a lager yeast and a saison yeast. The lager pours clear but the saison still has some cloudiness, even after adding gelatin. Both batches got the same treatment pre- and post-fermentation. The only difference was the yeast strain and fermentation temperature.