Did you use anything like Irish moss or whirlfloc during your boil to precipitate some of the proteins? That's usually the first step towards achieving clarity (though not strictly necessary). The other, which the Kaiser alludes to, is time at a chilly temperature. By forcing the chill haze to form, it may then precipitate over time, and you can rack the clarified beer off of the trub.
I use both of these techniques with pretty good success, but don't worry about it too much if I don't reach the standard because it's really just an aesthetic issue. In fact, now that my garage is heating up with spring I really don't have a cold storage location.