From my experience there is plenty of yeast in the beer. Many times I leave my beer in the fermenter till everything drops out of it and it's very clean and clear and also very dead looking. It still carbonates fine.
As I mentioned though, if your ABV is at the yeasts limits for alcohol tolerance you might add some other more alcohol tolerant yeast. SafAle makes a F-2 yeast that they promote for such use. However I haven't used it. Though occasionally I have had some slow to carbonate bottles that took a little longer. So maybe this might have helped.
But the places I normally purchase from don't seem to carry it. Though it is also sold in 10 gram sachet's.
https://fermentis.com/en/product/safale-f-2/
If you see a clump of yeast or trub in your beer in your bottling pot of beer to be bottled, then I'd either remove it or mix it in till it's dispersed.
IMO, there is always a chance for both bacteria or wild yeast to mess things up. So the less you mess with it and the more sanitary you keep everything, the better.
So always minimize the risk within what ever your set of reason says is needed.