How best to clarify when wheat beer yeast used

I innocently/stupidly used a pack of wheat beer yeast (Safbrew WB-06) when making a high hopped light beer (100g Liberty, 100g Cascade, 2.2 lbs of spraymalt and 500g of brewing sugar made up to 20 litres)

The beer tastes exactly what I was going for but is refusing to clarify after several weeks. I still want to bottle carbonate so was wondering what was best route for clarity (it looks like soup at the moment). I am happy to rack it into a secondary and/or use finings or go for filtration. I have heard gelatin can work.