Wait til you realize the foam actually pulls impurities out, so skimming it completely might be working against you. I did the same thing for years with my pho broth, thought I was being clean and careful, but a chef buddy told me to let the first boil do its thing and only skim the big chunks. Left a thin layer of scum on top and let it ride at low heat, and the broth had way more depth without any cloudiness. The murk was never my enemy, I was just fighting the wrong part of the process. Now I only skim if the foam looks excessive, and honestly the taste is fuller.