As the previous response mentioned, beer is often cloudy, especially when young. There are several things that you can do during the brew day and fermentation process to help clarify your beer. Some things you might want to read up on are using irish moss/whirlfloc in the boil, using secondary fermentation, cold crashing, and even (coincidentally considering the name of the previous poster) using gelatin during the later states of fermentation.
Once it's in the bottle though, just time is all you can really give it.
Note: there is nothing wrong with a little cloudy beer now an then. We're really talking about aesthetics here. I use a few of the above mentioned techniques for my lagers and lighter ales, but rarely focus on clarity for my fuller bodied beers.
Cheers!