Yeah... I brew alot of German wheat, so I use Hallertau... but if you are making an AMERICAN wheat, you could use Mt Hood, the American variety of Hallertau...?
The key to a clean american wheat is to use smaller amounts of a higher bittering hops, with little to no late additions. You want to shy away from a lot of hops flavor/aroma.
I used a small amount of MAgnum and Simcoe in my Boulevard Wheat Clone (see sig).