If you use a fining agent such as Irish moss at end of boil, this should help settle out lot of protein causing haze. However, that is only one variable in the whole process from wort to beer in glass. Other things to consider yeast flocculation, length of fermentation, fermentation temperature, use of fining agent/filter and bottling technique/handling.
I typically add 5-10% malted wheat in most of my beers without any fermentation fining agents or filter, and experience no clarity issues. It's home brew so if course it's not as going to be as clear as many commercial brews.