A retort lid that peels cleanly by hand will look slightly cloudy. The two facts are related.

Easy peel is not a coating trick. It works by building a deliberately weak boundary layer inside the seal, and a weak boundary scatters light. That is why retort PP lids with a clean hand peel tend to measure hazy, while glass-clear lids tend to fight you at the peel.

A supplier who promises both, without numbers, is promising two things that pull against each other. One of them will be true on the day. Ask which.

Three things worth having in writing before you approve a lid. The measured haze, not the word "clear". The peel force after the cook, not before it. And who ran the retort: the film supplier's lab, or your own filling line.

That last one decides the outcome. A peel force from a lab sealer is not the force your tray sees. After a full 121 °C cook there is sauce sitting in the seal zone, hot and oily, pressing outward.

Which of those three does your current lid spec actually state?