I've recently discovered that proper use of kettle finings is all that is needed. If the beer isn't clear going into the fermenter, then the kettle finings were not effective. I aim to get very clear wort into the fermenter, complete with lots of cold break and trub floating around. Whirlfoc or irish moss will flocculate the usual "cloudiness" into larger, visible particles that will settle on the bottom and become yeast food.
I wasn't using enough irish moss when I first started and my beers were always cloudy. I started using a little more, up to a tablespoon and recently switched to one tab of whirlfloc and now my beers clear up wonderfully. They're crystal clear going into the fermenter, where they do cloud up during fermentation, but then I crash cool and the beer clears again. Crash cooling didn't work before I started using kettle finings.
As yooper stated, time in the fermenter will also clear things up though sedimentation, although I don't think sedimentation works well without kettle finings, at least in my experience.