You'll get a little better efficiency with a protein rest, as well as breakdown some of the larger proteins you don't really want, but it's not really a big deal. For a partial mash I probably wouldn't worry about since you'll get lots of fermentables from the LME.
Incidentally, a finished Hefeweizen can be pretty clear if it conditions sufficiently...the cloudiness really comes from swishing the yeast in the bottom of the bottle into suspension and pouring it in the glass. IIRC, protein content of malted barley is ~11% while wheat is ~13%, so it has more protein, but not incredibly more. Those #'s could be out of whack, too, I don't take responsibility for that