After the 14 days - or however long it takes - put it somewhere as cold as you can for 3 days or more. If you've got a fermentation fridge and can chill it down to near zero then all the better. Look up "cold crashing".
I used to be really paranoid about racking but if you're naturally carbonating in the bottle or barrel it isn't something to get wrecked about because you'll be making a little more yeast during priming. After priming get it somewhere cold for a while and then it'll get clear.
Finings are added after fermentation and there's anecdotal evidence about them stripping out flavour but the only blind test I've seen is the Brulosophy one and nobody could tell.
Google "fining with gelatine" and there's plenty out there. I used to do it but haven't had to since I just put it somewhere cold after 10 to 14 days.
Thing is - do your beers taste good even though they're a bit mucky? Beer clarity, head retention, lacing... all that stuff is just so superfluous compared to how it tastes. It's so often the fuel for pre-judgement boys' club snobbery.
Look at that wonderful beer that got reviewed recently on here - it looks like what's in the bucket when you get your stomach pumped but is a legendary brew.
Clarity, I think, is one of those things you get hung up on early doors and then just forget about. Your beer will be clear and you won't even think about it.