Unlike the others, I have found a correlation between the clarity of my beer and whether or not it is good. Sometimes even within the same batch (when the bottom half hasn't finished clearing yet and I put it into kegs, the "clear" keg is noticeably more delicious than the "B" keg).
That's not to say the relationship is necessarily causative. That being said, I would take some steps to clear your beer up:
1) First try Biofine. It's cheap, fast and easy. If your main problem is yeast in suspension then this will clear it right up.
2) If that doesn't work then try gelatin. There is a great article on it at
http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html - this should clear both yeast and protein (chill haze) but is a bit more complicated and could have drawbacks if you do it wrong.
3) Stock up on whirlfloc tablets by ordering some online or getting a nice big package of them at your LHBS so this doesn't happen next time.
4) I also like to use Clarity-Ferm for a variety of reasons, but one of the nice ones is that it prevents chill haze from ever forming but otherwise has little impact on your beer. It also helps your beer pass a "gluten free" lab test, although the jury is still out on whether this translates into it being drinkable by people with gluten sensitivity or celiac disease. This won't help you right now (since you have to pitch it along with yeast) but it's something you could keep on hand for the future if clarity is important to you.
